Zucchini fritters

Trim the top and bottom of the zucchini and grate them, not too small, so the fritters keep some bite.

Salt the grated zucchini and rest 10 minutes.

Crack the eggs into a separate bowl and whisk well, then add salt and pepper and mix again.

Mix in both flours and the pecorino, keeping some pecorino back for the top, and whisk to a thick, creamy batter.

Squeeze the water out of the zucchini by hand a handful at a time into a new bowl; this is perhaps the most important step.

Add the egg mixture to the zucchini and mix very well.

Heat just enough olive oil to shallow fry over medium heat.

Drop in generous tablespoons of the mixture, about six at a time, and fry about a minute per side until golden brown and crunchy, turning carefully as the top is still soft; adjust if the oil gets too hot.

Rest the fritters on baking paper on a wooden board.

Arrange on a large platter and sprinkle with the remaining pecorino while still warm.