Ingredients
2 medium zucchini (10 ounces), coarsely grated or finely julienned (2 3/4 cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 teaspoon vegetable oil, such as safflower, plus more for frying
1 large leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and thoroughly washed and drained (1 1/4 cups)
2 medium carrots (6 ounces), peeled and coarsely grated or finely julienned (1/2 cup)
1/2 cup potato starch
1 large egg, beaten
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving
Preparation
In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
