Grate and salt the courgettes: Coarsely grate the courgettes into a large bowl. Sprinkle over the fine salt and toss well with your hands. Leave to sit for 10 minutes. You'll see a pool of green-tinged liquid form at the bottom of the bowl. This is exactly what you want.

Squeeze out the moisture: Transfer the grated courgette to a clean tea towel or a piece of muslin. Gather the corners and twist tightly over the sink, squeezing out as much liquid as you can. You'll hear a satisfying squelch sound, and the courgette mass should feel noticeably dry and compact.

Mix the batter: In a clean mixing bowl, whisk the egg until it's a pale, uniform yellow. Add the squeezed courgette, flour, Parmesan (if using), spring onions, garlic, pepper, and smoked paprika. Stir with a wooden spoon until everything is just combined. The mixture should look lumpy and thick, not runny. If it looks too wet, add another tablespoon of flour.

Heat the oil: Place a large frying pan over a medium-high heat and add 2 tablespoons of the olive oil. Swirl the pan so the oil coats the base. The oil should shimmer and ripple, but not smoke. To test, drop a tiny bit of batter in; if it sizzles immediately, it's ready.

Fry the fritters: Using a tablespoon, drop heaped spoonfuls of the batter into the hot pan, flattening them slightly with the back of the spoon. You should fit about 4-5 fritters in the pan without them touching. Cook for 3-4 minutes on the first side, until the edges turn a deep golden brown and the surface is set. You'll see small bubbles forming around the edges.

Flip and finish: Carefully flip each fritter with a spatula. The cooked side should be a beautiful, even golden colour. Cook for another 2-3 minutes, pressing down gently with the spatula to ensure even browning. The fritters should feel firm and sound crisp when tapped with the spatula.

Drain and repeat: Transfer the cooked fritters to a plate lined with kitchen paper to absorb any excess oil. They should feel light and crisp. Repeat with the remaining batter, adding the last tablespoon of oil to the pan when needed. Serve immediately while still hot and crispy.