Grate courgette into a bowl and stir in salt, this helps draw water out of the courgette. Put courgette into a sieve and allow to drain for 20 min. Squeeze courgettes in a teatowel to rid of excess water and drain on some kitchen paper.
In a bowl combine all of the ingredients, including the courgettes until thoroughly mixed. Heat 1 tbsp of sunflower oil in a non-stick saute pan on a medium heat. Blob a scoop of the fritter mix into the pan and flatten slightly. Cook 2-3 min each side until golden. Drain on a piece of kitchen paper. Keep warm in an oven until all ready.
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