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Potato and Zucchini Chips

From the Scotto Family's Fresco restaurant
/ Source: TODAY


  • 1 pound large baking potatoes
  • 1/2 pound large zucchini
  • 2 tablespoons all purpose flour
  • 2 quarts peanut oil for frying
  • 1 cup Gorgonzola cheese crumbled
  • Kosher salt to taste

Peel potatoes and cut into very thin slices. Immediately put into a bowl of cold water. Cut zucchini into thin slices and place in a large bowl and toss with flour.  In heavy sauté pan, heat oil to 325 degrees. Drain potatoes and dry on paper towels. Deep fry chips for about 2-3 minutes, drain, season with salt and let cool.  Deep fry zucchini, drain, season with salt and let cool. In a pan, place potato, zucchini chips and gorgonzola and place in oven at 350 degrees until cheese melts. Serve immediately.