1 1/2 cups (360 milliliters) water, plus more for sealing
Zest of 2 lemons
454 grams Pecorino Romano, grated
Honey, for drizzling
Olive oil, for frying
Zest of 1 orange, for garnish
8 centimeter wide circular cookie cutter with scalloped edges
In a large bowl, combine flour, salt, and melted butter, then add water, little by little, working in with your hands, and kneading, until a smooth dough forms. Cover the dough with plastic wrap and leave to rest while you are getting the filling ready.
Combine lemon zest and Pecorino in a bowl.
Roll dough out on a lightly floured surface until it’s three millimeters thick. Using cookie cutter, cut into rounds.
Place a generous amount of cheese in the middle of a round, while still leaving a border, then dab or brush the border of the round with a little water. Take another round and lay it carefully over top of first round, pressing edge down with your finger to firmly seal shut.
Fill a large pan with high sides with olive oil until it is 2.5 centimeters high. Heat oil to 350 F (175 C), then carefully drop in three to four fritters at a time, frying, turning once, until both sides are golden brown. Remove with a slotted spoon to a plate covered with kitchen paper.
Once all the fritters are done, drizzle with a generous amount of honey, sprinkle with orange zest, and serve.