To make the fritters, grate the courgettes on the coarse side of the grater, add them to a bowl with a pinch of salt, and set aside for 15-20 minutes.
Either use you hands or transfer the grated courgettes to a cheesecloth to squeeze out as much liquid as you can, as courgettes have a high water content.
Transfer them squeezed courgettes back to the bowl, together with the cheese, egg, black pepper, chopped spring onions and dill, and breadcrumbs.
Mix everything together to get a sloppy mixture.
Heat up the oil in a non-stick frying pan, and use a tablespoon to get mixture and shape it with your hands into a patty
Arrange 4 patties at a time in the frying pan, we don't want to overcrowd the pan.
Fry on both sides until golden, that could take 2-3 minutes on each side.
Transfer the cooked fritters to a plate lined with kitchen towel to absorb the excess oil.
To make the tzatziki, grate the cucumber on the coarse side of the grater, and squeeze out as much liquid as you can.
Add it to a bowl together with the olive oil, minced garlic and yogurt, and give it a good mix.
Serve the fritters with the cold sauce.