Ingredients
- 6 large baking potatoes
- 3 large zucchini
- 4 tablespoons all-purpose flour
- 1 quart canola oil, for frying
- kosher salt, to taste
- 1½ 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.
