Courgette fritters with dill and feta (Mücver)

1. Grate the courgettes, salt them, leave for 10 minutes, then squeeze out the liquid thoroughly in a tea towel.

2. In a bowl, mix the courgette, eggs, crumbled feta and the finely chopped spring onions, dill and mint.

3. Add the flour and pepper; you want a thick, spoonable batter.

4. Heat a finger's depth of oil in a frying pan and drop in tablespoons of the mixture, flattening them slightly.

5. Fry over medium heat for 3-4 minutes a side until golden, then drain on kitchen paper.

6. Serve warm or lukewarm with garlic yoghurt.

Tip: The secret is squeezing the courgettes well: if they stay wet, the fritters fall apart. You can also bake them at 200 °C on baking paper for about 20 minutes.