Katsu Courgettes

Katsu is essentially a fried cutlet, or seafood, coated in breadcrumbs or panko. It can certainly be applied to vegetables too.
Here, katsu courgette gives an extraordinary result: you coat the slices in a simple batter, then in panko, fry them for a few minutes, and there it is!

These katsu courgettes are crisp outside but soft and tender within, and will win over anyone on a vegetarian diet. It is the perfect contrast of texture, the one that makes this dish so satisfying!

The slices are salted and set aside before crumbing: the courgette gives up its water, and the coating holds instead of sliding off.

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What you need to make these katsu courgettes:

Courgettes — cut into slices, salted then patted dry before crumbing: the main ingredient, its texture turns soft and tender under the crisp crust.
Dipping batter (flour, garlic powder, onion powder, salt) — it makes the panko stick to the courgette slices and flavours them from the very first layer.
Panko, oregano and chilli powder — this coating gives katsu its signature crunch, with just the right amount of heat.
Olive oil — for frying; properly hot, it lets the slices brown without soaking up too much fat.
Katsu sauce (ketchup, soy sauce, Worcestershire sauce, sugar) — sweet and savoury, it dresses the dish and gives it its punch, even though it stays optional.

Why these katsu courgettes must be on your menu!

An irresistible contrast of texture: Crisp outside, soft and tender within.
It's exactly what makes this dish so satisfying, and anyone on a vegetarian diet falls for it every time.
Quick despite looking fancy: Twenty-five minutes of prep, fifteen of cooking.
A batter, some panko and a frying pan, and it's done.
A coating that actually stays put: Salting the slices and letting them release their water before crumbing keeps the coating from sliding off in the pan.
The secret to an outside that stays crisp all the way to the plate.
The sauce, optional but worth it: Four pantry ingredients are all it takes for the homemade katsu sauce.
A small sweet-savoury kick that isn't essential, but is really worth the extra step.

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Katsu Courgettes

Courgette slices crumbed in panko and oregano, fried until golden, served with a ketchup and soy katsu sauce.

Prep 25 min

Cook 15 min

Total time 40 min

Course: Sides Cuisine: Japanese Keyword: Katsu courgettes Calories:

Ingredients

Servings: 4 servings

Instructions

The courgettes — Trim the ends off the courgettes, cut them in half lengthways, then into 3 equal slices across.
The courgettes — Lay the slices on a plate and salt them. Set aside.
The batter — In a large bowl, mix the flour, garlic powder, onion powder and salt. Add the water and mix to a thick batter.
The crumb — In another large bowl, mix the panko, oregano and chilli powder.
Frying — Dip each courgette slice in the flour mixture, then in the panko.
Frying — Heat olive oil in a non-stick pan. Sear the courgette slices in the hot pan, turning them on each side, until well browned.
The sauce — In a bowl, mix the ketchup, soy sauce, Worcestershire sauce and sugar.
Serve with the sauce spooned over and a scattering of sesame seeds.

Nutrition (per serving)

Tips

Salt the slices and leave them while you make the batter: the water they release would lift the coating.
The batter must be thick, not runny: it is what holds the panko on.
The oil must be properly hot before the first slice goes in, or the coating drinks it up.
For a vegan version, use an anchovy-free Worcestershire sauce.

Personal note

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