Grate the courgette (zucchini), and spread it out on a double sheet of kitchen paper. Use another couple of sheets to press out any excess water. You don't need to be super thorough.

Add the grated courgette to a mixing bowl, and add the remaining ingredients (not including oil). Mix thoroughly until well combined.

Heat a dash of oil in a large frying pan, add dollops of the fritter mixture (1-2 tablespoons per fritter), and gently flatten each dollop into a fritter shape. Don't overcrowd the pan - you'll need to cook in batches (I cooked 3 at a time). I made 12 fritters in total, but this will depend on how big you make them.

Cook the fritters over a medium heat for a few minutes each side, until golden brown and crispy. You can add a little more oil to the pan in between batches, if needed.

If you need to keep the fritters warm while you're cooking the next few batches, place them on a plate in a warm oven.