Zucchini and kataifi fritters recipe | Gourmet Traveller

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)