Zucchini Patties

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. 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. 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. 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. 4.

   Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.

   30 min