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Ingredients
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Zucchini Preparation
Breading Mixture
Cooking
Method
Zucchini Preparation
- 1
Slice the Zucchini
Wash the zucchini under cold water. Cut off the ends and slice each zucchini into 1/4-inch thick rounds. Place the slices in a bowl.
- 2
Season the Zucchini
Sprinkle the zucchini slices with salt and black pepper. Toss to coat evenly and let them sit for about 10 minutes to draw out moisture.
Breading Mixture
- 3
Set Up Breading Station
In three separate shallow dishes, place all-purpose flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, onion powder, and paprika in the third.
- 4
Bread the Zucchini
Take each zucchini slice, dredge it in flour, dip it into the beaten eggs, and finally coat it with the panko breadcrumb mixture. Press gently to adhere the breadcrumbs. Repeat with all slices.
Cooking
- 5
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 6
Fry the Zucchini Katsu
Carefully add the breaded zucchini slices to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- 7
Drain and Serve
Once cooked, remove the zucchini katsu from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
