Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Squeeze the grated courgettes hard in a clean cloth until quite dry.
Whisk the eggs, then fold in the courgette, onion, parsley, flour, allspice, pepper, and salt.
Shallow-fry heaped spoonfuls in hot oil, flattening them slightly, until the edges are lacy and golden.
Drain the fritters on kitchen paper and keep them warm.
Serve hot with lemon wedges and thick yogurt.