Place the zucchini in a colander with the salt and leave to sit for 30 minutes.
Squeeze out the excess liquid (don’t rinse the zucchini) and put into a bowl with the Puhoi Valley Fresh Goats’ Cheeseand dill.
Sift the flour and baking powder into the bowl, then add the eggs. Mix well; the batter should be reasonably thick.
Heat the oil in a frying pan and in batches, drop large spoonfuls of the batter for 3 minutes on each side.
Serve on a bed of watercress and scatter over the Puhoi Valley Fresh Goats’ Cheese.
Serve with lemon wedges on the side.