Frico cheese crisps. Something that Italians have all the time. So I’ve heard anyway. It’s also another perfect, but so simple appetizer. I could eat a lot of these on New Year’s Eve!
This is a fast appetizer you can make if you have about a half-hour. Served with wine, either red or white, it will satisfy any hunger cravings you have. I used asiago cheese, but this could be made with Parmesan or mozzarella too.
This is a fun appetizer that is so easy. Use a melty cheese of your choice for this. Grate the cheese and add a bit of all-purpose flour. The flour will help the cheese to brown nicely.
Here’s a little tip for you moms out there. If your children get hungry before dinner, whip up a couple of frico cheese crisps for them to munch on. The cheesy crisp will satisfy them but not be too filling.
If you are making these for company, it would be fun to make little cups out of the frico crisps. When you take them out of the skillet, place the hot cheese into a small bowl or cup, and let the cheese cool. You’ll end up with a neat little cheese cup that could hold nuts or fruit.
Frico cheese crisps are tasty and go well with any type of wine. They are just neat little appetizers.
And be sure to check out these tasty recipes:
- Cheesy Italian Dunkers
- Grilled Herb Crusted Chicken Breast
- Stovetop Lentil Chili
- Cold Pasta Salad
- Smoked Salmon Appetizer with Dill and Capers
Ingredients
- 8 oz Asiago cheese , grated
- 1 tbsp AP flour
- olive oil
Instructions
- Combine grated cheese with flour and mix well. (Use a shallow bowl or large plate).
- Heat a lightly oiled, large cast iron skillet on medium low.
- Add approximately 1/8 cup cheese in clumps which will melt into a 2 to 3 inch round.
- Fry undisturbed for 3 or 4 minutes until the edges start to brown.
- Turn with a spatula and fry another 2 minutes.
- Remove and place on paper towels to drain.
- Serve at room temperature.
Notes
- You can make these with any cheese you have on hand.
- To make these gluten-free use gluten-free flour or cornstarch.
Nutrition
This post has been updated on November 18, 2021.
Pamela Phillips
I’ve pinned several similar recipes for this but you’ve got a realistic take on them. What novice has parchment paper laying around duh! I’ve got a cabinet full of cast iron skillets
ThanksP.S.I really wanted to comment on this the the satellite went out along with Internet & wi fi. Will wait till it comes back on to post it. You’re the best!
Thalia @ butter and brioche
These cheese crisps just look so delicious and moorish too.. I can imagine how good they taste when accompanied with a good dip and red wine!