1 pound large baking potatoes
½ pound large zucchini
2 tablespoons all purpose flour
2 quarts peanut oil for frying
1 cup Gorgonzola cheese crumbled
Kosher salt to taste
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1. 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.
2. In a heavy sauté pan, heat oil to 325°. Deep fry potato and zucchini chips for about 2 to 3 minutes; drain, season with salt and let cool.
3. 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 350° oven until cheese melts. Serve immediately.