zucchini-patties-51245270.json

{
    "directions": [
        "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 \u00b0 oven until ready to serve."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fry",
        "Kid-Friendly",
        "Quick & Easy",
        "Zucchini",
        "Summer"
    ],
    "title": "Zucchini Patties",
    "url": "http://www.epicurious.com/recipes/food/views/zucchini-patties-51245270"
}