Method

1. Grate the courgette, potato and onion, and squeeze out the moisture separately by placing in cheesecloth, a clean pair of tights or a tea towel. Drain extremely thoroughly.

2. Combine the courgette, potato, onion, and egg into a large mixing bowl. Season with salt and pepper.

3. With your hands, mould the mixture into 10-12 small fritter-size patties.

4. Heat a skillet over medium-high heat, add the oil and allow it to heat up. Once the oil is hot, place your latkes into the pan for 3-4 minutes on each side, until crispy.

5. Once the latkes are done, top with cream cheese or sour cream, smoked salmon and fresh dill. Serve with lemon wedges.

Second Nature special tip

This recipe makes 10-12 fritters and serves 4.