Ingredients

• 3 medium zucchini, coarsely grated
• 1 medium onion, coarsely grated
• 1 tablespoons kosher salt, plus more
• 1 leek, white and pale-green parts only, finely chopped
• 1 large egg, beaten to blend
• 1/3 cup panko (Japanese breadcrumbs)
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoons finely chopped fresh thyme
• Freshly ground black pepper
• Vegetable oil (for frying; about 1 1/2 cups)
• Roasted Red Pepper Labneh

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