Grate the courgettes into a bowl, squeeze out some of their liquid but leave this in the bowl to form the batter.
Add the halloumi salt and both flours and stir to mix.
Add a little water or milk to form a spoonable batter. Its difficult to describe what this is exactly but you are looking for a consistency that's thick, maybe like yogurt.
Heat oil in a pan over a fairly high heat. Spoon the batter into the pan, you can fit about 6 spoons in a 30 cm pan. Spread the fritter out flatter in the oil so that they will cook through more quickly.
When they are brown, see above for a clue, turn over and cook on the other side. Drain on kitchen roll.
Cook more batches the same way, or use several pans. Serve as soon as possible.