Fresco By Scotto’s Potato & Zucchini Chips With Gorgonzola Cheese
6 Large baking potatoes
3 Large zucchinis
4 tbsp All-purpose flour
1 qt Canola oil, for frying
1.5 cups Crumbled gorgonzola cheese
Kosher salt, to taste

Peel the 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.

In a heavy saute pan, heat canola oil to 325ºF. Deep fry potato and zucchini chips separately for about 2 to 3 minutes until lightly brown. Drain, season with salt and let cool.

Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one layer. Top with gorgonzola cheese and bake in a 350ºF oven until the cheese melts. Serve immediately.


Recipe contributed by Rosanna and Elaina Scotto

Prep Time: 20 minutes

Cook Time: 15 minutes