Step 1: Grate the courgettes using the large holes of a box grater. Place the grated courgette in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This is a critical step for crispy fritters!
Step 2: In a small bowl, combine the Greek yogurt, finely chopped fresh parsley, mint, and dill.
Step 3: Add the minced garlic, lemon juice, and a drizzle of olive oil. Season with salt and freshly ground black pepper to taste.
Step 4: Stir everything together until well combined. Cover and refrigerate while you prepare the fritters, allowing the flavors to meld.
Step 5: In a large mixing bowl, combine the squeezed grated courgettes, grated halloumi, and finely chopped spring onions.
Step 6: Add the plain flour, egg, and a pinch of salt and black pepper. Mix thoroughly until all ingredients are well combined and a thick batter forms.
Step 7: Heat 2-3 tablespoons of olive oil in a large non-stick frying pan over medium heat.
Step 8: Once the oil is hot, drop heaped tablespoons of the fritter mixture into the pan, flattening them slightly with the back of the spoon to form disc shapes. Don't overcrowd the pan; cook in batches if necessary.
Step 9: Cook for 3-4 minutes per side, or until golden brown and cooked through. The halloumi should be slightly melted and the courgettes tender.
Step 10: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
Step 11: Serve the warm Courgette & Halloumi Fritters immediately with a generous dollop of the chilled herb dip.