Grate the courgettes into a large bowl after washing and trimming the ends.

In a separate bowl, microwave the peas for 2.5 minutes in water, then drain and add to the courgettes.

Chop the feta into small pieces and mix into the courgette and peas. Season with black pepper.

In a small bowl, whisk together the eggs and milk. Pour this mixture into the large bowl and stir well.

Add the gluten-free flour to the mixture and stir thoroughly until fully combined.

Heat a frying pan over medium heat with 1 tsp of cooking oil or butter. For each fritter, drop a heaped tablespoon of the mixture into the pan and flatten slightly with a spatula.

Cook the fritters for about 5 minutes on each side until golden and slightly puffed, using a medium-low heat to avoid over-browning.

For serving, mix the yogurt with dried mint, a squeeze of lemon, and black pepper. Serve the fritters with this dip, a sprinkle of chili flakes, lemon zest, and a green salad with fresh mint and a balsamic vinegar dressing.