Instructions

1. Trim then shred the courgette on the large holes of a cheese grater then transfer to a mesh strainer and set over a bowl. Sprinkle the courgette with the salt, toss well and let it rest for 10 minutes. Using your hands squeeze out the excess liquid out of the courgette, then set aside.
2. Blend the egg, spring onion, flour, baking powder garlic with a hand held blender. Add the courgette and dill; pulse for a few seconds. Add the crumbled feta and pepper, pulse again for a couple of seconds. You should get a thick batter.
3. Heat a tablespoon of olive oil in a large non-stick frying pan over medium heat. Drop tablespoonfuls of batter into the pan, then use the back of a spoon to spread out and create about 5 cm wide circles. Fry for a couple of minutes then flip over and fry until golden brown.
4. Transfer the fritters to a paper towel-lined plate.
5. Wipe the frying pan clean with paper towels then repeat the process with remaining batter.
6. Serve warm or at room temperature.