Using a box grater, coarsely grate the courgette. Squeeze out excess moisture from the courgette using your hands, tea towel or durable paper towel as much as you can and transfer into a bowl.
To the bowl already containing the grated zucchini, add eggs and mix to combine (don’t over mix, be gentlThen add chopped spring onions, garlic powder, breadcrumbs, dill, thyme, chilli (if using). Add flour, drained sweetcorn, cheese, salt and gently mix to combine.
Heat some oil in a non-stick pan on medium heat then carefully drop the courgette batter (small portions at a time, use a small slotted spoon or a tablespoocook the fritters between 3 to 4 minutes on each side until golden brown. (Be careful not to burn them, keep an eye on the heat level. High heat would result in false cooking. I.e. the fritters would cook and brown on the outside but undercooked on the inside)
Repeat this process until you have exhausted the batter.
Serve immediately with some yoghurt, poached eggs or fried eggs with a runny yolk, sweet chill sauce or sour cream.