Zucchini Latkes

This recipe comes from Einat Admony via Bon Appetit. I really like latkes which are small grated potato pancakes. I know them from the Jewish tradition but people from many parts of Europe (mostly central and eastern) make versions of them. This is a new version of the classic. I imagine cooking them in schmaltz (chicken fat) would make them even better.

3 medium zucchini, coarsely grated
1 medium onion, coarsely grated
1 tablespoon 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 tablespoon finely chopped fresh thyme
Freshly ground black pepper
Vegetable oil (for frying; about 1½ 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.