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Start by grating the courgettes, then place in a clean tea towel and drain as much excess liquid as you can (the more, the better, as this will ensure crispy fritters).
Once drained, add this to a bowl and add all the finely chopped herbs and spring onions.
Add the plain flour, eggs, crumbled feta and seasonings, and mix until the batter is formed.
In a frying pan, heat up about 2 tbsp of olive oil over a medium heat.
Carefully add a heaped tbsp’s worth of the courgette fritter mixture, making sure not to overcrowd the pan.
Fry on both sides for 2-3 minutes, or until it becomes a dark golden colour, making sure only to flip the fritter once it’s easy to do so with a spatula.
Lower the temperature if necessary to ensure that they don’t burn.
Repeat this process until the rest of the batter is finished, making sure to add more olive oil to the pan.
Serve with fresh lime and enjoy whilst warm.