Grate and salt the courgettes: Using the large holes of a box grater, shred the courgettes into a large bowl. Toss with the teaspoon of salt and let sit for 10 minutes. You will see a pool of green-tinted liquid form at the bottom as the salt draws out the moisture.

Squeeze out the liquid: Transfer the grated courgette to a clean tea towel or a double layer of muslin. Gather the corners and twist firmly over the sink. Squeeze until hardly any water drips out; the courgette should feel dry and almost crumbly in texture. This step is non-negotiable for crisp pancakes.

Mix the batter: In a medium bowl, combine the squeezed courgette, beaten egg, flour, Parmesan, spring onions, garlic, black pepper, smoked paprika, and dill. Stir until just combined. The mixture will look shaggy and slightly sticky, not wet or runny. If it seems too dry, add a teaspoon of water; if too wet, add a tablespoon more flour.

Heat the pan: Place a large non-stick frying pan over a medium-high heat. Add 1½ tablespoons of olive oil and swirl to coat the bottom. When the oil shimmers and a tiny piece of batter sizzles immediately upon contact, the pan is ready. This should take about 2 minutes.

Shape and fry: Drop heaped tablespoons of the batter into the hot oil, gently flattening each mound with the back of the spoon to form a disc about 1cm thick. Do not overcrowd the pan; fry 3-4 pancakes at a time. Cook for 3-4 minutes until the edges look golden and the bottom is a deep, caramelised brown. The surface will start to look dry and set around the edges.

Flip carefully: Using a thin metal spatula, flip each pancake. The cooked side should be a rich golden brown with darker speckles at the edges. Cook the second side for another 2-3 minutes until it is evenly coloured and the pancake feels firm when gently pressed in the centre.

Drain and rest: Transfer the cooked pancakes to a wire cooling rack set over a baking tray. Do not stack them or place them on paper towels, which will trap steam and soften the crust. Sprinkle immediately with a pinch of flaky sea salt while they are still hot.

Repeat and serve: Add the remaining olive oil to the pan and let it heat up again before frying the next batch. Serve the pancakes warm, within 15 minutes of cooking, for the best contrast between the crispy exterior and the tender, moist interior.