Mix together the egg, flour and buttermilk until smooth. Place the courgettes in a clean tea towel and squeeze to remove excess water, then mix into the batter along with the dill and spring onions. Crumble in the cheese.
Heat half the oil in a large nonstick frying pan. Add heaped tablespoons of the mixture to the pan and press down a little on each fritter with the back of the spoon to flatten slightly. Cook for 3 minutes until golden brown, then turn and cook for 2 minutes more until golden and cooked through. Drain on kitchen paper and keep warm. Repeat with the remaining mixture and oil.
Stir together the roasted peppers, lemon juice, oil and mint. Serve alongside the fritters with some toasted pitta breads.