Step 1

Pour the 1/2 cup of oil into a large skillet and add the garlic clove. Heat the oil over medium heat until the garlic is golden brown. Using a slotted spoon, remove the garlic and discard.

Step 2

While the oil is heating, whisk together the flour, salt and pepper in a shallow bowl. Pour the buttermilk into a separate shallow bowl.

Step 3

Whisk together the panko and cheese in a third shallow bowl. Dredge the zucchini in the flour, then the buttermilk and panko mixture.

Step 4

Carefully place the zucchini in the oil. Repeat with the remaining zucchini being careful not to overcrowd the pan. Work in batches if necessary.

Step 5

Once the zucchini is golden brown, carefully flip over. If the zucchini is becoming too brown, turn the heat down.

Step 6

When all sides of the zucchini are golden brown, transfer to a wire rack using tongs. (If you're running out of oil, add the remaining 1/2 cup)

Step 7

Serve immediately.