Prep ahead

1. Using kitchen scissors, cut the calamari tubes in half, cutting from the outer edge of the tube all the way to the tip.
2. Blanch the courgettes in lightly simmering salted water for 2 minutes, drain, and squeeze out excess water using a clean dish towel.

The fritters

1. Lightly whisk the eggs, then add in the squeezed courgettes, cheeses, onions, parsley, lemon zest and breadcrumbs.
2. Stir until well combined, then add the two tablespoons of flour. If your batter is too thick, you can add another 1/2 an egg, until the consistency is nice and runny.
3. Preheat your oil in a pot until it reaches about 180 degrees celsius.
4. Dip the calamari in flour, then into the batter.
5. Directly fry the fritters in the oil until golden-brown. Remove and drain on a paper towel.

The tzatziki

1. Squeeze the excess water out of the cucumbers using your hands.
2. Add the pressed, grated cucumbers, mint and lemon to the yoghurt, along with a squeeze of lemon.
3. Stir well until combined

Serve hot, with a squeeze of lemon, a pinch of salt. and your fresh tzatziki.

Happy cooking!