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Zucchini fritters with proscuitto & bocconcini salad

4 zucchinis, grated, squeezed to remove excess liquid ¼ cup chopped flat-leaf parsley, plus extra leaves to serve 1 egg, lightly beaten ½ cup (75g) self-raising flour ½ cup (40g) grated parmesan 150g ricotta Pinch of nutmeg

cup (80ml) olive oil, plus extra to drizzle 8 thin slices prosciutto, torn 2 x 125g balls bocconcini, roughly torn 2 vine-ripened tomatoes, chopped ½ red onion, halved, thinly sliced 1 lemon, cut into wedges