This recipe is from a local newspaper's weekend magazine. The fritters were quite tasty and we had them as lunch as well as to supplement other meals afterwards. Below the recipe are some notes, as I think it cam be improved. Anyway, here is the original recipe:
Lightly grease 4 egg rings with some butter. Combine: 2 small zucchinis, coarsely grated; half a small red onion, finely chopped; 1 egg, lightly beaten; 50 g freshly grated parmesan; 1 Tbs flour. Heat 2 Tbs olive oil & 40 g butter in a pan. Place the 4 egg rings in the pan and fill with the mixture. Brown on both sides, about 2 to 3 minutes altogether.
Place half a round of matured chevre on top, and grill until browned. Also grill some endive sprinkled with butter and brown sugar. Serve fritters with grilled endive on the side and zucchini chutney. (I skipped all this but the recipe included directions for making zucchini chutney, which basically looked like a sweet ratatouille to me, with onion and tomato.)
Some notes: the zucchini started to release liquid as soon as they were mixed in, which made the second batch of four sloppier than the first. I might try variations to firm up the mixture next time I make these, as the egg rings were not terribly effective, and I ended up browning the fritters under the grill to finish them off a bit more. Some options I've thought of are: less egg; more flour; grated potato; ricotta cheese. I also happened to have a bunch of coriander when I was making these, so I chopped up a generous amount and included it in the mixture, which tasted great.