Step 1: For the Herb Dip: In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and all the chopped fresh herbs (dill, mint, parsley, chives). Stir well and season with salt and black pepper to taste. Cover and refrigerate while you prepare the fritters.
Step 2: For the Fritters: Grate the courgettes using a box grater. Place the grated courgette in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This step is crucial for crispy fritters.
Step 3: In a large mixing bowl, combine the squeezed courgette, grated halloumi, lightly beaten egg, plain flour, finely chopped spring onion, and red chili flakes (if using). Mix everything gently until just combined. Season with a pinch of salt and pepper; remember halloumi is quite salty.
Step 4: Heat a generous amount of olive oil (about 1/4 inch deep) in a large non-stick skillet or frying pan over medium heat.
Step 5: Once the oil is hot, spoon about 2 tablespoons of the fritter mixture into the pan for each fritter, gently flattening them into disc shapes. Do not overcrowd the pan; cook in batches if necessary.
Step 6: Cook for 3-4 minutes per side, or until golden brown and crispy on the outside, and cooked through. The halloumi should be slightly melted and golden.
Step 7: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Step 8: Serve the warm Courgette & Halloumi Fritters with Herb Dip immediately with the chilled herb dip.