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By Georgina Hayden
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Coarsely grate the courgettes, finely grate the lemon zest and Parmesan, then deseed and finely chop the chilli. Pick and finely slice the mint leaves.
Beat the egg, then mix with the courgette, flour, lemon zest, Parmesan, chilli, mint, oregano and a good pinch of sea salt and black pepper. Scrunch it all up really well with your hands, then crumble in the feta and mix again.
Heat a good drizzle of oil in a frying pan and fry tablespoons of the mixture for a couple of minutes each side until golden – these fritters make a lovely lunch with a leafy salad, some sweet chilli sauce and lemon wedges for squeezing over.