Make the tzatziki by peeling and finely chopping the cucumber, finely chopping the mint and crushing the garlic, then combining with the yogurt and lemon juice. Ideally allow to rest in the fridge for at least an hour. Go easy on the garlic, or go plain yogurt, for younger babies.

For the fritters, grate the courgettes and place in a sieve over a bowl. Use the heel of your hand to press out excess moisture. You should find that you get a bowl full of green liquid release from the courgettes! Pick up the courgette in handfuls and give it a squeeze out before placing into a large bowl to get rid of all excess moisture.

Finely chop the spring onion and mint, crush the garlic, crumble the feta and grate the pecorino cheese. Add all of these to the courgette, stirring thoroughly. Add the egg and flour and mix through to form a batter.

Heat a drizzle of oil in a large frying pan over a medium heat. Add a tbsp. of batter to the pan to form a small round fritter. You should be able to cook 4 – 6 fritters at a time, depending on the size of your pan. Cook for 4-5 minutes each side until golden.#

Serve warm or cold with the tzatziki or a plain yogurt dip (you can keep the first few fritters warm in a low oven while you cook the rest if you like).

Serve the Courgette & Feta Fritters with fresh salad or seasonal green vegetables. Delicious hot or cold, these baby fritters are ideal for a picnic or in lunch boxes thanks to the feta and mint, which give a fresh and summery taste.

Plus, the courgette fritters are really easy to make and can be made in bulk for a quick supper anytime. The fritters can also be frozen, but the tzatziki does need to be made fresh.