Name: Zucchini and kataifi fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 185 gm (¼ cup) plain flour, sifted; 2 eggs; 2 tbsp each chopped flat leaf parsley and dill, plus extra dill to serve; 1 tbsp nigella seeds; 1 tsp chilli flakes, plus extra to serve; 2 garlic cloves, crushed; 3 tsp finely grated lemon rind; 2 large zucchini (about 450gm), cut into julienne; 150 gm (2½ cups) kataifi pastry; 150 gm Persian feta, drained; 6 baby red radishes, thinly sliced; 6 zucchini flowers, stamens removed, halved lengthways; Fefferoni pickled peppers, to serve (see note)

Zucchini and kataifi fritters

These zingy fritters make for a quick and vegetable-packed midweek meal.

Serves 4

Prep

10M

Cook

15M

Total

25M

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

185 gm (¼ cup) plain flour, sifted

2 eggs

2 tbsp each chopped flat leaf parsley and dill, plus extra dill to serve

1 tbsp nigella seeds

1 tsp chilli flakes, plus extra to serve

2 garlic cloves, crushed

3 tsp finely grated lemon rind

2 large zucchini (about 450gm), cut into julienne

150 gm (2½ cups) kataifi pastry

150 gm Persian feta, drained

6 baby red radishes, thinly sliced

6 zucchini flowers, stamens removed, halved lengthways

Fefferoni pickled peppers, to serve (see note)

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.