For the Zucchini Cakes:
Combine the zucchini, onions and salt in a large bowl. Allow to sit at room temperature for 20 minutes.
Working in batches, squeeze the liquid from the zucchini and onions and transfer to a large bowl. Stir in the breadcrumbs, egg, parsley and black pepper.
Heat the avocado oil in a large saute pan over medium high heat until it shimmers. Divide the zucchini mixture into 4 equal portions. Gently add each portion to the pan and flatten into 4-inch patties with the back of a spatula. You may need to work in batches depending on the size of your pan. Cook the fritters until they are browned and slightly crisped, about 2 minutes on each side.
For the Fresno Pepper Sauce:
Bring a pot of salted water to a boil. Add the Fresno peppers and garlic and continue cooking until the peppers are vibrant red, about 1 minute. Drain and place into a blender. Add in the vinegar, lime juice and pinch of sugar. Blend until the mixture is smooth. Season the sauce with salt to taste. Set aside to cool.
Place 1 or 2 zucchini cakes onto each plate. Top each cake with a poached egg, a drizzle of Fresno pepper sauce and large pinch of crispy leeks. Garnish with sliced Fresno peppers.