After grating the courgettes, grab small handfuls and squeeze out all excess moisture and place into a separate bowl. This is an ESSENTIAL step but can be time-consuming. If you have muslin / cheesecloth at hand, wrap the grated courgette in muslin before squeezing and discarding the excess moisture from the courgettes. My mixture started at 570g / 20oz and reduced to 440g / 15.5oz after squeezing. Yours should be something similar.

Add the grated Cheddar and Parmesan to the bowl of courgettes and mix well.

Whisk the eggs in a bowl and add this to the courgette/cheese mixture. Season the mixture well with salt and white pepper.

Working in batches, heat a little coconut oil in a large, non-stick pan over moderately high heat and drop in 4 spoonful’s (approximately 60g / 2oz each) into the pan. Cook until golden and turn gently, cooking the underside until golden. Remove and place onto a tray lined with baking paper and keep warm in the oven. Wipe the pan clean and repeat the process until all the fritters are cooked.

While the courgette cheese fritters are keeping warm, make a quick relish by combining the chopped cherry tomatoes with the minced chili. Stir in the white wine vinegar and serve the relish on top of the warm fritters.