Coarsely grate your courgette, then place in a bowl and sprinkle over a good pinch of salt. Leave for 20 minutes to draw out the moisture, then squeeze out the excess liquid through a sieve in the sink.

Coarsely grate your halloumi and roughly chop your parsley and dill.

In a large bowl, add your courgette, halloumi, chopped parsley and dill, gram flour, baking powder, egg, chilli powder and a pinch of salt. Stir to combine with a wooden spoon until you have a very thick batter.

In a large frying pan, heat a really good glug of vegetable oil over a medium heat. Take a scoop of your batter with a metal spoon and help to shape it with a second spoon - it should be shaped like a small rugby ball.

Gently lower into the oil and fry for a few minutes on each side until crisp and golden, turning to ensure the fritters cook evenly and all the way through.

Serve with some tzatziki whilst still hot and crisp.