Top and tail the courgettes and cut into 5cm chunks. Grate the courgettes and place into a sieve. Using kitchen towel, squeeze out any excess water.
Crack the eggs into a large bowl and add the flour, whisk until combined. Add in the grated courgette and cheese and mix together well. Pop the mixture in the fridge and pre heat the oven to 180º.
In a bowl, pop in all the ingredients for the dip and combine using a hand whisk. Put in the fridge until ready to serve.
Take the courgette fritter mix out of the fridge after about 15minutes. Line a large baking tray with baking paper. Place large table spoons of the mixture evenly along the baking tray, leaving gaps between, and flatten down with your fingers. Pop in the oven for around 40 minutes until golden brown. Take out of the oven and leave to cool slightly.
Serve the courgette fritters alongside the goats cheese dip, a few beers and some good company.
Nutritional values are based on one of twelve fritters with dip.To freeze, let the fritters cool completely, then put in a zip lock bag. Thaw completely before reheating in the oven.