I know, I KNOW, yet ANOTHER recipe for courgette fritters. But, in my defence, they are so quick and easy to make, tasty and are a solution to the courgette mountain at this time of year. And, although I don't own any, I imagine kids would love them. Tonight's variation, which made plenty for 4 people, is as follows. Grate 2 medium courgettes, sprinkle with salt and leave to drain in a colander. After 20 minutes or so, scoop up handfuls and squeeze the moisture out. In the meantime, crack 2 eggs into a bowl, add about 60mls of milk and 2 heaped tablespoons of self-raising flour. Whisk into a thick batter. Season with a little salt (not too much, we've salted the courgettes, remember), lots of black pepper and half a teaspoon of dried chilli flakes. Finely chop a couple of spring onions and add to the batter. Now drain a ball of mozzarella and chop into little dice. Add to the batter along with the courgettes, 3 tablespoons of grated parmesan cheese and a handful of basil leaves, rolled and cut into shreds. Mix well, and then drop tablespoons of the batter into a non-stick frying pan with half a centimetre of sunflower or rapeseed oil in. Fry on each side over a medium heat for a couple of minutes until golden brown and lay out on a parchment lined baking sheet. You can do this well in advance and reheat in a hot oven for 10 minutes until golden, puffy and sizzling. Lovely served with tomato sauce or sweet chilli dipping sauce. Definitely under a fiver.