Zucchini Katsu is a vegetarian adaptation of the Japanese classic, featuring thick zucchini slices coated in seasoned panko breadcrumbs and fried until golden and crispy. Served with tangy homemade tonkatsu sauce, it delivers the satisfying crunch and umami depth of traditional katsu in a lighter, plant-based format.
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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.
Store cooked katsu in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.
Deep-fry or candy thermometer · Heavy-bottomed pot or Dutch oven
Yes. Bread the zucchini slices up to 4 hours ahead and refrigerate uncovered. Fry just before serving for best crispness; reheated katsu will lose its crunch.
Salt the zucchini slices generously 15–20 minutes before breading and pat dry with paper towels. This draws out excess moisture and ensures a crispy exterior.
Regular Japanese breadcrumbs (panko substitute), crushed cornflakes, or finely ground crackers work. Panko yields the crunchiest result.
Air-frying at 400°F for 10–12 minutes produces a crispy result closer to fried. Baking will not achieve the same golden crunch.
Slice lengthwise into 1/4-inch-thick planks. Too thin and they'll break; too thick and the interior won't cook through before the coating burns.
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