approx. 2 cups Kataifi pastry For the Cheese Balls
1 cup crumbled Feta cheese
1 cup grated Graviera cheese (or Gruyere or Gouda)
1/2 cup all-purpose flour
2 large eggs
vegetable oil for frying
Cut off approx. 2 handfuls of the frozen kataifi from the package (re-seal and place back in freezer) and pull apart and crumble with your hands. You should have enough to fill 2 cups. Spread the kataifi out on a tray and allow to dry for 30 minutes.
Into a medium bowl, add the cheeses, flour and crack the egg in the bowl and mix with your hands until incorporated. Roll the mixture into balls and place in the fridge for 15 minutes to firm up.
Take the cheese balls out of the fridge and roll into the kataifi to coat the cheese thoroughly.
Add about 1 inch of oil into a deep skillet and bring up to 350F. Place the cheeseballs in the hot oil and fry until golden on all sides.
Remove with a slotted spoon and place on a paper lined tray. Repeat with remaining cheese balls.