Courgette and feta fritters with yogurt

Method

1. Choose the freshest courgettes and give them a wash and a trim. Take a box grater and turn it on its side. Run each courgette lengthways along the grater to create spaghetti-like strands. When the courgette loses its rigidity, finely slice the remainder. Spread the courgette ‘spaghetti’ on a clean tea towel, leave for 5 minutes, then pat dry.
2. Transfer to a bowl and add the spring onion, dill, mint, feta, egg and plain flour. Mix well and season with pepper; you may not need much (if any) salt, as the feta is salty.
3. If using courgette flowers, stuff them with some of the mixture. Put a good glug of olive oil in a heavy-based frying pan over a medium heat. To test it’s hot enough, drop in a small piece of the courgette batter mixture: when it sizzles, the oil is at the right temperature.
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4. First fry the stuffed courgette flowers, if you have them. Next, in batches, drop large tablespoons of the mixture into the pan. Whether you’re cooking flowers or fritters, cook until light brown on one side, then flip and colour the other.
5. When cooked, remove from the pan and rest on a clean tea towel or kitchen paper to absorb excess oil.
6. Serve with plain Greek yogurt, or turn the yogurt into tzatziki by adding finely chopped cucumber, crushed garlic, extra-virgin olive oil, lemon juice and seasoning (see picture).