1. To make tzatziki, grate cucumbers and put in a colander, weighted down with a plate for 15 minutes, to drain excess liquid. Place cucumber in muslin and squeeze out any remaining liquid. Put garlic and a little sea salt in a mortar and pound to a paste with pestle. Put cucumber, garlic paste, yoghurt and vinegar in a bowl, season and whisk until smooth, slowly adding olive oil. Cover and refrigerate.

2. To make fritters, mix zucchini, onion, cheese, egg and herbs in a bowl. Add flour, season to taste and stir well. Cover and refrigerate for at least 30 minutes.

3. Heat 1cm oil in a frypan. Shape mixture into round fritters, adding more flour if mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown and cooked through. Transfer fritters to paper towels to drain. Keep warm, then serve with tzatziki as a dipping sauce.

Recipe Andy Harris
Food editor Loukie Werle
Photography William Meppem