Zucchini Patties
Crispy, golden-brown zucchini patties made with fresh herbs, leeks, and panko breadcrumbs. These savory fritters are served with a creamy roasted red pepper labneh for a delicious appetizer or side dish.
Ingredients
- •3 medium medium zucchini, coarsely grated
- •1 medium medium onion, coarsely grated
- •1 tablespoons kosher salt, plus more
- •1 whole leek, white and pale-green parts only, finely chopped
- •1 large large egg, beaten to blend
- •⅓ cup panko (Japanese breadcrumbs)
- •2 tablespoons finely chopped fresh cilantro
- •1 tablespoons finely chopped fresh thyme
- •to taste Freshly ground black pepper
- •1½ cups Vegetable oil
- •to serve Roasted Red Pepper Labneh
Cooking Instructions
- 1.
Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
15 min
- 2.
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
5 min
- 3.
Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2" patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
15 min
- 4.
Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.
30 min