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Pastimes : Drea's Bakers Dozen
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To: clappyssidekick who started this subject12/18/2002 5:11:30 PM
From: clappyssidekick  Read Replies (1) of 552
 
Scotto Family Chips Gorganzola

Potato and Zucchini Chips with Gorgonzola Cheese
-1 pound large baking potatoes
-1/2 pound large zucchini
-2 tbsp. all-purpose flour
-2 quarts canola oil for frying
-Kosher salt to taste
-1 cup crumbled Gorgonzola cheese

Peel the potatoes and cut them into very thin slices. Immediately put the slices into a bowl of cold water to cover.
Cut the zucchini into thin slices, place them in a large bowl and toss with the flour.
In a deep fryer, heat the oil to 325 degrees.
Drain the water from the potatoes and let them dry on paper towels.
Deep-fry the potatoes for 2 to 3 minutes or until light brown. Drain, season with salt and let cool.
Deep-fry the zucchini for 2 minutes or until light brown. Drain, season with salt and let cool.
Preheat the oven to 350 degrees. Place the potato and zucchini chips on baking sheet and sprinkle with Gorgonzola. Bake until cheese has melted, about 5 minutes. Serve immediately.
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