Prepare Black Angus Steakhouse Cucumber Dip according to the recipe in the Box below. May be done in advance. Store, covered, in the refrigerator, until ready to serve.

Place all batter ingredients in a large bowl. Mix well until it is the consistency of a pancake batter. Add more flour or buttermilk, if needed, to achieve correct consistency.

Place 1 - 2 cups dry flour in another bowl.

Place Japanese panko bread crumbs in a third bowl.

Dredge sliced zucchini in dry flour.

Shake excess flour off and dip in batter.

All excess batter to drip off and dip into Japanese panko bread crumbs. Turn to coat completely. Place in a single layer on a cookie sheet.

Repeat with all remaining zucchini slices. (This can be done ahead of time. Place cookie sheet in freezer. Cover with plastic if doing more than 2 hours ahead.)

Place enough oil in a pot or deep fryer to deep fry the slices.

Heat oil to 360°F.

Place prepared zucchini slices in oil, a few at a time, do not crowd, and cook until golden brown.

Remove to a paper towel-covered plate to drain. Keep warm.

Continue until all slices are cooked.

Serve hot with prepared cucumber dip.