Grate the courgettes, place them in a colander, sprinkle with a little salt and leave to drain for 30 minutes.
Place the grated courgettes in a tea towel or absorbent paper towel and squeeze out excess water then transfer in a large bowl.
Add the spring onions, fresh and dried mint, parsley, dill, egg(s), flour, salt, freshly ground black pepper and baking powder to the courgettes and mix well to form a thick batter.
Heat a large frying pan on medium heat and add the vegetable oil.
When the oil is hot, drop a heaped spoonful of the mixture into the hot oil and gently press to flatten it out a little. Depending on the size of your pan, fry 4 or 5 fritters at a time.
Fry for few minutes until they are golden brown then flip them using a spatula. Fry the other side for few more minutes and place them on a plate layered with a paper towel to absorb excess oil.