Finely grate the courgette and set aside. Strain all the liquid from the tin of sweetcorn or thawed frozen sweetcorn.
In a bowl, mix together the dry ingredients (flour and spices). Once combined add in the grated courgette, sweetcorn, spring onions, herbs, and chilli, if using. This should now become a lumpy batter consistency.
Heat a medium non-stick frying pan with 2-3 teaspoons of extra virgin olive oil and wait for the oil to start to sizzle. Spoon out a dollop of the mixture into the pan, making sure it all stays together. Use a spatula to flatten the mixture so it is about the thickness of a burger patty. You should be able to fit about 3-4 fritters in the pan at one time.
Give each fritter 6-7 minutes to cook on each side on a medium heat, until slightly browned, before transferring them to a plate. Add more oil to the pan and repeat until you run out of mixture.
Serve the fritters on a bed of rocket with a drizzle of sweet chilli sauce, or the sauce of your choosing, over the top.