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Zucchini Katsu with Tonkatsu sauce

Zucchini Katsu

Zucchini katsu, Japanaese style pan-fried zucchini, is a delicious meatless vegetarian alternative for chicken or pork katsu (tonkatsu).
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 2 Zucchini medium
  • 1 cup Flour
  • 2 cups Panko
  • 2 Eggs beaten
  • 1 cup cooking oil or more as needed

Easy Tonkatsu Sauce

  • 2 tbsp Ketchup
  • 2 tbsp Japanese Worcestershire Sauce

Instructions
 

  • Heat 1/4 inch of oil in a large skillet over medium-high heat. 
  • Cut the zucchinis into ½ to ⅔ inch slices (I slice mine around 5/8" or 16 mm thick)
    Slicing zucchini for katsu
  • Place the flour, egg and panko crumbs into separate shallow dishes. Coat the zucchini in flour, shaking off any excess. Dip them into the egg, and then press the panko crumbs on both sides until well coated.
    Flour, egg and panko for zucchini katsu
  • Place zucchini in the hot oil, and cook 3 minutes per side, until golden brown.
    Frying sliced zucchini
  • Make tonkatsu sauce by mixing ketchup and Worcestershire sauce.
  • Serve while hot with tonkatsu sauce.
Keyword fried, Japanese, zucchini