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Place the zucchini in a bowl, sprinkle with salt, and leave for at least 10 minutes.
Working with a handful at a time, squeeze the zucchini over the sink, pressing firmly between both hands to remove as much liquid as possible before transferring to a clean bowl.
Crack the eggs into a separate bowl and whisk well. Add salt and pepper and mix again.
Mix in both flours and the pecorino, then transfer the mixture to the bowl of zucchini and combine.
Drizzle enough oil into a frying pan to shallow-fry the fritters and place it over medium heat.
Once hot, turn the temperature down slightly so the oil doesn’t burn before you begin frying.
Working in batches, scoop out heaped tablespoons of the zucchini mixture and gently drop them into the oil, leaving enough space between each one.
Fry for just over a minute per side, or until golden brown.
The exact timing will depend on the size of your fritters and the heat of your oil.
It’s a good idea to taste the first one to make sure the centre is cooked through and not runny; if needed, lower the heat and fry them a little longer.
As they finish, transfer the fritters to a plate lined with a paper towel to drain any excess oil.
To serve, arrange on a large platter and sprinkle with extra pecorino.