Kataifi pastry, also known as “string” pastry, is made by dripping a crepe-like batter is onto a rotating heated metal plate through fine spouts, where it is briefly dried and cooked. The finished product resembles fine, crisp pieces of string.
Ingredients
Method
1.
Place flour, eggs, milk, oil, herbs, nigella seeds, chilli flakes, garlic and rind in a large bowl; whisk to combine. Add zucchini and kataifi, season to taste and stir to combine; divide batter into four.
2.
Preheat a 20cm-diameter non-stick frying pan over medium heat. Drizzle pan with a little oil. Add 1 portion batter and cook, turning halfway until golden and crisp (4 minutes); drain on paper towel. Repeat with remaining oil and batter.
3.
To serve, divide fritters among plates and top with feta, radishes, zucchini flowers, pickled peppers, dill and extra chilli flakes. Drizzle with oil, to serve.
Fefferoni pickled peppers (we used Benino) and kataifi pastry are available from specialty food shops and Greek delicatessens
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