Vegan Zucchini Katsu
Ingredients
- 1 medium zucchini
- a pinch of salt
Batter
- 1/2 cup (60g) flour
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup (125ml) water
Coating
- 1 cup (110g) Panko breadcrumbs
Tonkatsu sauce
- 2 tablespoons ketchup
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon soy sauce
- a pinch of sugar
Preparation
Cut the zucchini into pieces.
Season the zucchini pieces with salt and let sit for 7 minutes.
Pat the zucchini dry.
Dip the zucchini in the batter.
Cover the zucchini with breadcrumbs.
Fry in enough oil until crispy.
Mix the sauce.
Serve with shredded cabbage.
Notes
This is a vegan adaptation of traditional Japanese Katsu, typically made with meat or seafood.
