Heat a little of the oil in a nonstick frying pan, add the courgette and fry for 3–4 minutes until golden and tender.
Beat together the eggs, milk and flour in a bowl, then stir in the beans, parsley, spring onions, sweetcorn, Stilton and the cooked courgette.
Heat the remaining oil in a nonstick frying pan and add tablespoons of the mixture to the pan. Gently flatten each fritter with the back of a fork and fry for 1–2 minutes on each side until golden. Repeat with the remaining mixture, keeping the fritters warm in a low oven.
When all the fritters are cooked, serve with tomato salsa (see