Use a coarse grater to grate both courgettes. This helps bind the fritters and releases excess moisture.

Place the grated courgette into a colander.

Add a sprinkle of salt and mix well using your hands to distribute it evenly.

Let sit for around 30 minutes to draw out the water.

While the courgettes are draining, finely slice 3 spring onions (from top to root).

Roll about 20 mint leaves into a cigar shape and finely slice to create a chiffonade.

After 30 minutes, press the courgette with your hands to remove as much liquid as possible.

In a large mixing bowl, combine: The drained courgette, sliced spring onions, the mint, 1 tsp dried chilli flakes (optional), crumbled feta, cracked black pepper, 1 whole egg

Then, add 1 heaped dessert spoon of flour per courgette.

Mix thoroughly. The mixture should just hold together: not too wet, not too cakey. Add more flour only if needed.

Preheat a large frying pan over medium to low heat. Add a splash of olive oil and let it heat.

Spoon in the fritter mixture to form 4 fritters.

Fry for 2 to 3 minutes per side, until golden and sizzling.

Let the fritters cool for 5 to 10 minutes before serving.

Enjoy them hot, warm or at room temperature.