Grate your courgette using the larger attachment. Spread the shards in a thin layer on a teatowel to remove any excess moisture. Leave to dry out for 20-30 minutes.
In a large bowl, beat together your egg and paprika along with a pinch of salt and a generous pinch of pepper. (Be careful with the salt - the cheese will take care of the saltiness for the most part!)
Beat in your flour until all lumps are removed.
Stir in your courgette, sliced spring onions and parsley.
Gently fold in your goats' cheese, making sure there are a few larger chunks here and there.
Set a frying pan over a medium- high heat.
Once hot, add some cooking spray and use a tablespoon to spoon your mixture into the pan.
Use the back of the spoon to shape them into fritters.
Allow to cook for 1 1/2 - 2 minutes, then quickly flip using a fish slice.
Fry for another minute or so before plating up. (You can keep them warm on a plate in the oven @ 100C to take the pressure off).
Repeat until you've run out of mixture.
Best served garnished with more fresh parsley and goats' cheese, and a couple of fresh lemon wedges.
Nutritional Information per serving:
Calories: 207 / Protein: 12g / Carbohydrate: 11g / Fat: 11g