Grate the courgette and wrap it in a clean tea towel or piece of muslin. Squeeze out as much liquid as possible — this will help your fritters stay crisp.

In a large bowl, mix the self-raising flour, plain flour, baking powder, Parmesan and all the spices. Season with a little salt and pepper.

In a separate bowl, whisk together the egg and sparkling water. Stir in the grated courgette, sweetcorn and chopped herbs.

Combine the wet and dry ingredients, folding until just mixed. The batter should be thick but spoonable; if needed, loosen with a splash more sparkling water or thicken with a dusting of flour.

Heat a thin layer of Mellow Yellow cold pressed rapeseed oil in a large non-stick frying pan over a medium heat. Drop in spoonfuls of batter, flattening slightly into fritters. Cook for 2–3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper to drain.

For the herby yoghurt, stir the chopped herbs into the yoghurt and season with a pinch of salt. Serve the fritters warm with the yoghurt on the side, finished with a drizzle of Mellow Yellow and Ultimate Chilli Dressing & a drizzle of Mellow Yellow Cold Pressed rapeseed oil.