Grate the courgette (I can do this in my food processor which helps). Put the courgette in a fine colander or muslin cloth, sprinkle with the salt and set over a larger bowl. Leave this for at least an hour for excess water to drip out. This stage is essential of your fritters are going to 'stick' together
Place the courgette in the middle of a clean (but old!) tea towel and squeeze out as much water as you can. If you used a muslin cloth in the first step you can just use this. I say an old tea-towel as sometimes they can become slightly green!
Put the courgette into a bowl, add the beaten egg and sprinkle in the flour, diced onion and garlic. Add pepper and herbs to taste (I have used thyme or mint before with great effect). Mix well by hand.
Heat a large frying pan with some oil and when hot drop a heaped tablespoon of the mixture into the pan. You can flatten these out with a fish slice/back of a spoon. Leave to cook for 4-5 minutes until brown on one side and then flip them over and repeat. If you think they are slightly oily when cooked you can put them onto kitchen towelling to soak up any excess before serving