Prepare the courgettes. Grate the courgettes using the large holes of a box grater. You should have roughly 350-400g of grated courgette. Place the grated courgette in a colander set over a bowl, sprinkle over the teaspoon of salt, and toss to combine. Leave for 10 minutes – you will see the courgette release its water, with droplets forming on the surface.

Squeeze out the moisture. This step is non-negotiable. Take handfuls of the salted courgette and squeeze firmly over the sink. You will feel the liquid running out, and the courgette mass will become noticeably drier and more compact. The goal is to remove as much liquid as possible – a dry courgette means a crispy fritter. Transfer the squeezed courgette to a clean, dry mixing bowl.

Make the batter. Add the beaten eggs, plain flour, grated Parmesan, spring onions, minced garlic, black pepper, smoked paprika, and fresh herbs to the bowl with the courgette. Stir with a fork until everything is well combined. The mixture should look thick and slightly chunky, not runny. If it seems too wet, add another tablespoon of flour.

Heat the oil. Place a large frying pan over a medium-high heat. Add enough oil to coat the base of the pan generously – about 2-3 tablespoons. When the oil is hot, you should see it shimmer, and a small piece of batter dropped in should sizzle immediately and vigorously.

Fry the fritters. Drop heaped tablespoons of the batter into the hot oil, gently flattening each one with the back of the spoon to form a disc about 1cm thick. Do not overcrowd the pan – cook in batches of 4-5 fritters. Fry for 3-4 minutes per side, until the underside is a deep golden brown and the edges look lacy and crisp. You will hear a satisfying sizzle as they cook. Flip carefully with a spatula and cook the other side for another 3 minutes until equally golden.

Drain and keep warm. Transfer the cooked fritters to a plate lined with kitchen paper. The paper will absorb any excess oil, leaving them crisp. If cooking in batches, keep the finished fritters warm in a low oven (100°C) on a wire rack set over a baking tray – this stops them from steaming and losing their crunch.

Serve immediately. Fritters are at their absolute best eaten within 5 minutes of coming out of the pan. The exterior will be shatteringly crisp, while the inside remains soft and packed with flavour.