Makes 25 fritters – Prep: 45 min
Finely grate the courgettes and put into a fine sieve. Mix with ¼ tsp salt and leave to drain for 20 minutes.
Meanwhile, trim and chop the spring onions and put in a bowl.
After 20 minutes, squeeze out any excess moisture from the courgettes and add to the bowl with the spring onions. Add the flour, egg, aïoli, dill, mint, lemon zest, ¼ tsp salt and pepper. Mix until everything is well incorporated.
Cover the base of a frying pan with olive oil and put over a high heat. Drop 8 teaspoons of the courgette mix into the pan to form 8 fritters. Fry on each side for 2 minutes until nicely browned. Remove from the pan and drain on a plate lined with kitchen paper. Proceed with the remaining batter.
Put some aïoli into a small piping bag and pipe a little bit of aïoli onto each fritter. Decorate with a bit of dill and serve immediately.
TIP: You can fry the fritters ahead of time and reheat them in a hot oven before serving.