Grate the courgettes.

Place the grated courgettes in a colander.

Sprinkle with salt.

Let the courgettes sit for at least 30 minutes to drain excess water.

Wrap the courgettes in a clean tea towel.

Squeeze out as much moisture as possible.

In a bowl, combine the squeezed courgettes with finely diced white onion, finely chopped garlic cloves, halloumi cheese, breadcrumbs, beaten egg, chopped mint, chopped parsley, chopped thyme, and lemon zest.

Mix all ingredients thoroughly.

If the mixture is too runny, add more breadcrumbs or a few tablespoons of flour.

Roll the mixture into small balls.

Roll each ball in plain flour.

Place the floured balls on a plate.

Chill in the refrigerator for at least 30 minutes.

Heat vegetable oil in a pan over medium-high heat.

Shallow fry the courgette balls in the hot oil until golden brown and crispy.

Serve immediately.