Into a mixing bowl, add in the grated Zucchini (5) and Salt (to taste). Leave it to rest fir 10 minutes
Then, scoop out handfuls of the mixture at a time, squeezing them by pressing both hands around them until you get all of the water out, transferring them into a clean bowl.
Crack Egg (5) into a medium sized bowl and whisk them well. Then, add Salt (to taste) and Ground Black Pepper (to taste) and mix again. Then, add both the Self-Rising Flour (3 tablespoon) and All-Purpose Flour (2 tablespoon) followed by the Pecorino Romano Cheese (5 tablespoon). Once this is mixed through well, combine it in the same bowl as the zucchini and mix.
Then heat up Olive Oil (to taste) in a medium pan. Once it is ready, turn it down slightly so the oil doesn’t burn the fritters.Using a tablespoon, scoop out a heap of the mixture gently drop it into the pan with oil. Make sure you cook each side of the zucchini fritters for just over a minute or until golden brown.
Transfer the zucchini fritters while still warm on to a serving plate and sprinkle freshly grated Pecorino on top (generously if you’re anything like my wife!)