Potato And Zucchini Chips With Gorgonzola Cheese Recipes
POTATO AND ZUCCHINI CHIPS WITH GORGONZOLA CHEESE
Provided by Food Network
Time 15m
Number Of Ingredients 7
Steps:
- Slice the potatoes into chips either on a mandolin or with a food processor fitted with a slicing blade. Place the chips in a bowl of water. Slice the zucchini the same way as the potatoes but do not place in water. Heat the oil to 325 degrees in a deep fat fryer or a large pot on the stove. Drain the potatoes very well and divide into 3 batches. Sprinkle the chips into the oil so they don't clump. Let the chips fry for 1 minute then gently stir with a spoon. Continue to fry the chips until they are uniformly golden brown. Drain the chips from the oil onto a baking sheet layered with paper towels. Repeat process until all the potatoes are fried. In a large bowl toss the sliced zucchini with the flour making sure the chips are evenly coated. Fry the zucchini chips the same way you fried the potatoes. Place the gorgonzola and the cream in a small saucepan and melt together over very low heat. Mix the chips together and season lightly with salt, mound the chips in a large bowl and drizzle the melted cheese over the chips and serve.;
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- Rinse and peel potatoes. Use a mandoline (or a thin slicing blade on a food processor) to cut potatoes into 1/16-inch thick rounds. Immediately transfer potato slices to a bowl of cold water. Set aside.
- In a deep, heavy-bottomed pot (I use my Dutch oven with a candy thermometer), heat oil to 350 degrees F. Fry potatoes in small batches, frequently moving slices around with a "spider" tool until golden brown and crisp, 2-3 minutes. Remove from oil, and drain on a paper-towel lined baking sheet. Immediately sprinkle with a pinch or two of salt (remember that the cheese and bacon will add saltiness to the plated chips). Reheat oil to 350 degrees and repeat until all potatoes are fried.
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