in bloody knuckles you know! You can use all of the courgette although if they're really fat you could take out the really wet seedy bit. Put the grated courgette into a tea towel, wrap it up like Dick Turpin's pack and squeeze it mercilessly over the sink until you can't get any more juice out. Doing this makes all the difference. Then add some beaten eggs. For every kilo of courgette (weight before squeezing) I use 3-4 eggs. When you've added them it will be pretty wet. Then add plain flour until the mixture reaches a soft dropping cake consistency. I often use gluten free flour as this works just as well with either type and it makes a change. Add lots of seasoning. I like to add a teaspoon of cayenne pepper too. Fry the fritters three or four at a time in a shallow greased frying pan, on a medium heat. I find that a heaped dessertspoon is about the right amount to set right through before the outside is too browned. Cool them on a rack. They are lovely with chilli chutney or a fried egg or some ham. If you open freeze them on a baking tray before packing them  away into freezer bags, they freeze very well and can be reheated through in the microwave very quickly too. 7. Courgette and cheese boats Works best with smaller courgettes. Cook the courgettes through in a pan of water or in a microwave in a Tupperware