Grate 2 medium courgettes (around 350g in total) on the large holes of a box grater (or food processor). Place in a bowl and stir in 1 tsp salt. Leave for 10 minutes.

In the meantime, in a large bowl slice off the kernels of 1 ear of corn. Add 4 spring onions, finely sliced, one egg, some freshly grated black pepper, the zest of 1 lemon, and ½ tsp salt. Mix together.

Mix together ½ cup flour and ½ tsp baking powder in a small bowl and set aside.

After 10 minutes, drain the water from the courgettes and then place them in a clean dishcloth, twist and squeeze out as much water as you can. Once well-drained of water add to the corn and mix.

Mix in the flour mixture.

Heat a swirl of vegetable oil in a pan on medium-high heat. Form the courgette mixture into small patties and fry on both sides in batches in the oil, topping up with oil as required. Flatten the top of the fritters with a spatula.

Move the fritters onto a baking sheet and into the oven (180c) to crisp up even more. (You can make these up to a day or two ahead and reheat/recrisp in this way).

Makes about 10-12 fritters.