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Potato and Zucchini Chips with Gorgonzola Cheese

SERVINGS
6-8
RATE THIS RECIPE
(16)
Courtesy Fresco by Scotto Restaurant
SERVINGS
6-8
RATE THIS RECIPE
(16)

Ingredients

  • 6 large baking potatoes
  • 3 large zucchini
  • 4 tablespoons all-purpose flour
  • 1 quart canola oil, for frying
  • kosher salt, to taste
  • cups crumbled Gorgonzola cheese

Chef notes

These potato and zucchini chips have been a starter at Fresco by Scotto restaurant for 28 years. You can't stop eating them!

Technique tip: Cook potatoes and zucchini chips separately.

Preparation

1.

Preheat oven to 350 F.

2.

Peel potatoes, cut into very thin slices and immediately place in a bowl of cold water. Cut zucchini into thin slices, place in a large bowl and toss with flour. Drain potatoes and dry on paper towels.

3.

In a heavy sauté pan, heat canola oil to 325 F. Deep-fry potato and zucchini chips separately for about 2-3 minutes until lightly brown; drain, season with salt and let cool.

4.

Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one layer. Top with gorgonzola cheese and bake until cheese melts. Serve immediately.