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zucchini katsu on plate with garlic lemon dipping sauce
5 from 4 votes

Zucchini Katsu + Garlic Dipping Sauce

Servings 3 people
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 zucchini
  • 1/2 tsp salt
  • neutral oil for frying

Dredge

  • 1/2 cup flour
  • 1 tsp salt

Panko Breading

  • 1 cup panko bread crumbs more if needed
  • 1 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp black pepper

Egg Wash

  • 2 eggs
  • 1 tbsp water

Dipping Sauce

  • 1/4 cup kewpie mayo
  • 1-2 cloves of garlic grated
  • 1 tsp lemon juice half a lemon
  • 1 tsp lemon zest
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt to taste
  • 1/8 tsp black pepper to taste

Instructions

  • Slice the zucchini into 1/2 inch pieces.
  • Lay the sliced zucchini on a plate or surface area. Sprinkle 1/2 tsp salt on both sides. Set aside for 5 minutes to draw out excess moisture. Pat the zucchini with a dry paper towel after 5 minutes.
  • Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside.
  • Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside.
  • Mix the eggs and water in a plate or deep dish.
  • Place the zucchini into the flour dredge, making sure to coat well.
  • Dip the dredged zucchini into the egg wash and coat well.
  • Next, coat with panko breading. Press the coating into the zucchini to help adhere better.
  • In a deep pan, heat up the oil on medium heat. Add a pinch of the breadcrumbs to the pan to test the oil. If it starts to sizzle, it's ready.
  • Fry the zucchini for 2-3 minutes on each side or until golden brown.
  • Move to a wire rack and allow to cool.
  • Enjoy with dipping sauce!

Dipping Sauce

  • In a bowl, combine the kewpie mayo, grated garlic, lemon juice, lemon zest, cayenne pepper, salt, and black pepper. Mix well.
  • Mix well and serve with zucchini!
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Fusion, Japanese