Subtitle: Variations on a theme by Smitten Kitchen.
Posterity, you're welcome. For your benefit I've eaten three batches of zucchini fritters. I'm not done yet, but I like what I've come up with so far.
From what I can tell from Martha Stewart and Bon Appetite (and about ten other food blogs) the proportions are pretty consistent across the board. I stuck with the Smitten Kitchen egg - flour-zucchini ration, and experimented with the flavors.
Even though I enjoyed the first batch, they weren't as flavorful as the cauliflower fritters I'd made from Smitten Kitchen. Crushed red pepper and Parmesan cheese came to mind; but I liked Bon Appetite's idea of goat cheese. I did what had to be done, and made two batches.
The results: there was nothing wrong with the goat cheese and scallions. Especially with an egg or sour cherry jam on top. But I think I'll be making them with Parmesan cheese and crushed red pepper next time. Really, really good.
You can make them however you like. The salt from the cheese and the heat of the red pepper just worked for me. If you try it another way, I'd love to hear about it!
Third place: Original Recipe
Second place: Zucchini fritters with scallions and goat cheese
Add 2 ounces of crumbled goat cheese to the original recipe. For topping: mix 1 teaspoon of lemon juice and 1/4 tsp lemon zest to 1/2 cup of Greek yogurt. Serve with fried egg or jam.
First place: Zucchini fritters with Parmesan and crushed red peppers
Omit scallion from original recipe. Add 2 tablespoons of grated Parmesan and 1/8 tsp of crushed red pepper. For topping mix 1 tsp of lemon juice, 1/4 lemon zest, and 1 clove garlic, minced to 1/2 cup of Greek yogurt.