In a large bowl, combine the flour, salt, baking powder and enough water to form a fairly loose, sticky batter. Set aside.
In a large bowl, combine the zucchini, potato, 2 tablespoons lard, garlic, pinch of nutmeg, Parmigiano and salt and pepper to taste. Mix just enough to combine all ingredients.
In a tall-sided pot, heat the remaining lard over high heat to 375 degrees F.
Dip the vegetable mixture, by the tablespoonful, into the batter, making sure to coat all surfaces of each fritter. Drop the fritters into the hot lard, a few at a time, and cook until deep golden brown. Remove from the lard, salt, and allow to drain on a plate lined with paper towels a moment before serving.
Recipe copyright 2000, Mario Batali. All Rights Reserved.