Method:

Grate your courgettes into a colander, salt and squeeze excess water out. Leave for thirty minutes then squeeze out moisture again.

 Add the courgettes and all the other ingredients- except the oil- into a large bowl

Mix well until combined and firm enough to shape into balls.

Add the oil to a deep frying pan ensuring the oil covers the bottom of the pan and heat to medium-high (add more oil if needed, it should almost cover half your fritter in thickness)

When the oil is sizzling hot, add each fritter to the oil using a spoon dipped in water so the mix doesn't stick.

Fry in batches on each side until golden brown - around 3 minutes per side

Place on a paper towel to absorb excess oil

Plate and serve with Tzaztiki dip

A healthier version could be to oven bake them. Brush with a little oil and cook for 25 minutes on 180 degrees flipping them over half way