1. put the courgettes into a sieve and squeeze them between your hands to get out all the moisture. give them a really good going so they look a bit battered. chuck them into a mixing bowl and add the spring onions, parsley, dill, dry mint, turkish pepper flakes and a good pinch of salt and pepper. sift over the flour and add the egg yolks. crumble over the feta and mix well. 2. Whisk the egg whites into soft peaks and fold into the batter so that it is completely mixed together. 3. Heat a little of the oil in a non-stick frying pan over a medium heat. spoon in 2 - 3 tbsp. of the mixture. shake the pan so it settles and fry gently for 2 - 2 ½ minutes a side, until golden and cooked through. serve immediately with lemon wedges and yogurt