Potato and Zucchini Chips with Gorgonzola Cheese
Ingredients:
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
Click here to find out how to prepare this appetizer.
Directions:
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.
Sunday November 28th, 2010 at 2:05 pm
I want to know where did teshuna arnold get those boots that she had on,on the dhow they wer dad!
Wednesday October 28th, 2009 at 8:11 am
I love new recipes. I’m having a party for my mom’s 88th bd and these appies will go great for pickings (with champagne of course). For the older ladies that don’t drink, I’m making a virgin pina colada punch. Fill my bundt w/pina colada juice (at all the stores in the juice section), then drop a cherry in each of the rounded areas. Put in freezer. Mix together either the traditional pina colada mix, sans rum, ugh!, or more juice, then take the bundt pan out of freezer turn upside down under little warm water til it pops out. Put in middle of punch bowl rounded side up. looks pretty and won’t water down the punch. Or don’t tell them about the rum and just see them get silly (lol).
Love you friend in my head,
Marymag