Every time I go to a farmer's or farm market, I buy some courgettes with the intention of making these fritters. Very seldom do I get around to it. I first discovered the recipe in Nigel Slater's Kitchen Diaries book, where I was blown away by the little cakes, crispy and golden brown on the outside and herbal and fresh inside with dill and feta. For a while, whilst low carbing, I tried to make them without the addition of flour, which really is necessary to bind them together properly and avoid the sloppy mess I was getting. They also possess that magical good feeling you get when you are eating some of your day's worth of vitamins and minerals in a very creative and delicious way, like a recipe you would find in a 'farm to table' book. Here they are in all their glory, slightly adapted with different herbs and Cheddar and Parmesan rather than Feta.
