Coarsely grate the raw unpeeled courgette, then gently squeeze out some of the moisture in a clean tea towel.
Add the grated courgette, eggs and cheese to a large bowl, then mix well.
Add the flour and salt and gently combine.
Heat 1 tablespoon of the oil in a frying pan over a medium heat, then drop in heaped tablespoonfuls of the mixture. Cook for a few minutes until golden, turn and cook the other side. Repeat to use up the remaining batter, adding more oil as necessary.
Serve warm with sour cream and chives and/or sweet chilli sauce.
Make it vegan: use a flax egg (for each egg, stir 1tablespoon ground flax into 3 tablespoon water and let sit for 5 minutes to become gelatinous) and vegan cheese (or a tablespoon of nutritional yeast)
Make it gluten-free: use gluten free flour
Freezable: freeze the cooked courgette fritters and reheat in a frying pan or oven