Grate the zucchini and onion.
Wrap the grated vegetables in a clean dish cloth and twist over the kitchen sink to remove all of the excess moisture.
Place the zucchini and onion in a large bowl.
Add the leek, dill, 1/2 tsp salt, bread crumbs and egg.
Use your hands or a spoon to combine the ingredients.
Heat 1/2″ oil in a large, non0stick skillet over medium heat.
Form the zucchini mixture into 2″ patties.
Fry in the hot oil until both sides are dark golden brown.
Drain on paper towels, sprinkle generously with kosher salt, and serve.