Spelt and zucchini fritters (frittelle di farro e zucchine)

Instructions

1. Place the zucchini in a bowl and season with salt. Stand for 10 minutes, then wrap the zucchini in a clean tea towel and squeeze out all the excess moisture. This will result in a better fritter that won’t get soggy.
2. Combine the flour and baking powder in a large bowl. Add the egg and 100 ml of water, mix well, and then add the spring onion, lemon zest and grated parmesan. Season with salt and pepper, then add the grated zucchini and toss to combine.
3. Heat the olive oil in a large heavy-based frying pan over medium-high heat, then drop in 2 tablespoons of batter for each fritter and cook 3–4 fritters at a time (you don’t want to overcrowd the pan). Cook for 2–3 minutes or until the underside is golden.
4. Turn the fritters and fry on the other side until browned. Drain on a paper towel as you continue to fry the rest.
5. Serve with the extra lemon zest, a chunk of parmesan and slices of prosciutto, if desired, or anything else that takes your fancy.