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Preheat the oven to 220C/425F.
Grate your courgettes and squeeze out as much of the liquid as you can over a colander. Use the colander and your hands - there will be lots! (See tips below.)
When you've squeezed out the liquid, put all of your Courgette Fritter ingredients into a large bowl and mix well with clean hands.
Shape the mixture into 8 patties and put onto a greased (or sprayed using Fry Light) baking sheet.
Bake for about 30 minutes of until browned, firm and cooked through.
Make 16 smaller patties instead of 8.
Heat 1 tbsp sunflower oil in a non-stick pan over a medium low heat, cook on each side for about 4-5 minutes until golden and cooked through.
Add more oil if needed between batches - don’t over crowd the pan.
Keep the cooked batches warm in the oven while you finish off the others.