Zucchini Katsu + Garlic Dipping Sauce

Step 1

Slice the zucchini into 1/2 inch pieces.

Step 2

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.

Step 3

Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside.

Step 4

Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside.

Step 5

Mix the eggs and water in a plate or deep dish.

Step 6

Place the zucchini into the flour dredge, making sure to coat well.

Step 7

Dip the dredged zucchini into the egg wash and coat well.

Step 8

Next, coat with panko breading. Press the coating into the zucchini to help adhere better.

Step 9

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.

Step 10

Fry the zucchini for 2-3 minutes on each side or until golden brown.

Step 11

Move to a wire rack and allow to cool.

Step 12

Enjoy with dipping sauce!

Step 13

In a bowl, combine the kewpie mayo, grated garlic, lemon juice, lemon zest, cayenne pepper, salt, and black pepper. Mix well.

Step 14

Mix well and serve with zucchini!