Put the grated courgette into a sieve over a bowl and sprinkle with salt. This will drain excess water from the courgette. After about an hour rinse thoroughly and dry well using kitchen towel or a clean tea towel.

Sift the flour into a bowl and make a well in the centre to which add the egg yolk and oil. Whisk these together gradually incorporating the flour and 5 tablespoons of water to make a smooth batter. Season with the salt and pepper and leave to side for about 30 minutes.

Stir in the grated courgette to the mixture, then gently fold in the whisked egg white. This creates a light, fluffy batter.

Heat about 1 cm of sunflower oil in a large frying pan. Add the batter in desert spoon size dollops and fry for about 2 minutes until golden brown and crispy. Remove from the pan with a slotted spoon and drain excess oil onto kitchen towel. Keep them warm in the oven while frying the rest and serve with Pistou (see recipe on web site soon) or any kind of sauce you like.