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Put the grated courgette in a sieve with a pinch of salt, mix, then leave to sit for 10 minutes while you prep the other ingredients.
Tip the courgette into a tea towel or kitchen roll, then squeeze it out to expel all the excess water.
In a large bowl, mix the courgette with the halloumi and mashed chickpeas until well incorporated, then stir in the flour and egg to make a thick batter.
Put a tablespoon of the oil in a large, nonstick frying pan on a medium heat, then, working in batches, scoop scant tablespoons of the fritter mixture into the hot oil, using a second tablespoon to nudge and shape them into neat rounds.
Fry the fritters on a medium heat for two to three minutes on each side, until golden brown and cooked through, then transfer to a tray lined with kitchen paper to drain.
Repeat until you’ve used up all the batter (with my largest frying pan, this usually takes four batches).
While the fritters are frying, mix the mayonnaise, yoghurt, lemon juice and dill in a small bowl and set aside.
If you’re not eating the fritters straight away, leave to cool, then cover and refrigerate, along with the dip, until needed.
Warm through in a 180C (160C fan)/350F/gas 4 for five minutes, then arrange on a platter and serve with the dip in a nice bowl in the middle.