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 grated cheese in a bowl.
Roll dough out on a lightly floured surface until it’s 3mm (1/8-inch) thick.
Using cookie cutter, cut into rounds. (You should have about 40 rounds. You
can re-roll the pastry scraps to use up more of the dough.)
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 the
edge down with your finger to firmly seal shut.
Fill a large pan with high sides with olive oil until it is 2.5 cm (1 in) high. Heat
oil to 175°C (375°F), then carefully drop in 3-4 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.