Zucchini Patties | view more Recipe

Zucchini Patties

  • '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'

  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl
  2. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel
  3. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper
  4. 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. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2" patties
  6. Cook until golden brown, about 3 minutes per side
  7. Drain on paper towels; season with salt
  8. Serve with Roasted Red Pepper Labneh
  9. Do ahead: Patties can be made 30 minutes ahead
  10. Keep warm in a 300 ° oven until ready to serve