ZUCCHINI PATTIES

Zucchini Patties image

Provided by Einat Admony

Categories Fry Kid-Friendly Quick & Easy Zucchini Summer Bon Appétit Small Plates

Number Of Ingredients 11

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

Steps:

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

*** Explore more Zucchini Patties Recipes »

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