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']
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.
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