Instructions

1. Place the sour cream in a bowl and add the Zaathar and sesame seeds and mix well, reserve.
2. Use a grater to shred the courgettes. Squeeze out the moisture and spread on a kitchen towel and salt. Leave for 20 minutes to render the water. Pat dry and add to a bowl.
3. Crack the egg in a small bowl and beat loose with a fork. To the bowl with the courgette, add the flour, cheese and beaten egg. Mix with spatula to combine and season with salt and pepper.
4. Heat the oil in the skillet and use a metal spoon to ladle individual size batter scoops in the oil. Flatten the fritters and fry on each side for a few minutes till golden. Remove and drain on kitchen towel, serve immediately with the dip.