Start by placing the grated courgette in a clean tea towel. Wrap it up and twist to get out as much moisture as you can. Repeat several times - the more moisture you remove, the better the fritters will be.

In a bowl, add the eggs, milk, flour, salt, pepper, flour, baking powder and smoked paprika. Whisk together.

Tip the courgette into the bowl as well as the spring onions, coriander and sweetcorn. Mix together.

Preheat the oven to around 50C Fan (this is just to keep the fritters warm).

Line a plate with kitchen towels and set out a non-stick baking tray.

Heat the olive oil in a large non-stick frying pan set over a medium heat. Add a heaped tablespoon of the batter and gently flatten slightly. Repeat with another heaped tablespoon, ensuring you leave enough space between the two so they don’t stick together (I normally cook 3 at a time). Cook the fitters for about 3 minutes on each side - or until golden brown and cooked through. Use a spatula or palette knife to help you flip them.

Once the fritters are cooked, carefully use your spatula (or palette knife) to remove them from the pan and place on the prepared baking sheet to allow the kitchen paper to absorb any excess oil. Place on the baking tray and pop in the oven to keep warm. Repeat with the remaining batter until you have about 12-14 fritters.

Meanwhile, in a small bowl, combine the mayonnaise with the sriracha, to taste, to make the sriracha mayonnaise dip, if using.

Serve the fritters warm with a sprinkling of flaky salt, fresh rocket, some more coriander, and the sriracha mayonnaise dip, if you like.