Zucchini Katsu

Cut the zucchini into thick, even planks.

Sprinkle the zucchini planks with salt and let them sit for a few minutes to draw out moisture.

In a bowl, whisk together flour, salt, garlic powder, onion powder, and water to create a batter with a pancake-like consistency.

Pat the salted zucchini planks dry with a towel.

Prepare a breading station with the batter in one bowl and panko breadcrumbs in another.

Dip each zucchini plank first into the batter, ensuring it's fully coated.

Then, press the battered zucchini into the panko breadcrumbs, coating it completely.

Heat enough oil in a skillet for shallow frying. Fry the breaded zucchini until golden brown and crispy on both sides.

To make the tonkatsu sauce, mix together ketchup, soy sauce, Worcestershire sauce, and a pinch of sugar in a small bowl.

Thinly shred the cabbage to serve as a side.

Plate the crispy zucchini katsu with the shredded cabbage. Drizzle with tonkatsu sauce before serving.