Serve fritters with chutney, or yoghurt mixed with chopped garlic and salt. Preparation: 15min. Cooking: 15min.
- Grate the courgettes into a colander and sprinkle with salt. Allow to sit for 15 minutes, then squeeze out as much excess moisture as possible.
- Place the courgettes in a bowl with crushed garlic, flour and grated parmesan.
- Mix the lightly whisked eggs into the courgette mixture, and season.
- Heat a little butter in a large frying pan over a medium heat and cook quarter cup measures of mixture in batches on both sides until they are golden and cooked through.