Best 7 Cheddar Frico Recipes

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Cheddar frico is a crispy, cheesy snack or appetizer made from grated cheddar cheese that is melted and then cooled until firm. It is a popular dish in Switzerland, Italy, and France, and can be served on its own or used as a topping for other dishes. Cheddar frico is easy to make and requires only a few ingredients, making it a great option for a quick and tasty snack.

Here are our top 7 tried and tested recipes!

CHEDDAR FRICO



Cheddar Frico image

Frico, or "little trifles" in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as cheddar, Asiago, and Parmesan, produce excellent results.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 26

Number Of Ingredients 2

10 ounces sharp white cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour

Steps:

  • In a medium bowl, toss together cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons cheese mixture into skillet to form a 4-inch round.
  • Cook until cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
  • Immediately drape frico over a rolling pin, and let cool slightly to set the shape. Repeat with remaining cheese mixture. If skillet gets too hot and frico begin to color too quickly, remove from heat for several minutes before proceeding.

FRICO



Frico image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Parmesan     Shower     Engagement Party     Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 fricos

Number Of Ingredients 3

16 tablespoons finely grated Parmesan or Grana Padano cheese
Special Equipment
A silicone baking mat (such as a Silpat)

Steps:

  • Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.
  • Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.
  • Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)

CACIO E PEPE FRICO



Cacio e Pepe Frico image

A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.

Provided by Ali Slagle

Categories     quick, crackers and chips, finger foods, appetizer

Time 15m

Yield 20 crackers

Number Of Ingredients 3

3/4 cup freshly grated Parmesan (about 2 ounces)
3/4 cup freshly grated pecorino cheese (about 2 ounces)
Freshly ground black pepper

Steps:

  • Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
  • Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
  • Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 0 grams

CHEDDAR FRICO



Cheddar Frico image

Make and share this Cheddar Frico recipe from Food.com.

Provided by DrGaellon

Categories     High Protein

Time 12m

Yield 18 crisps

Number Of Ingredients 5

1 cup grated sharp cheddar cheese (4 oz)
2 teaspoons flour
1/4 teaspoon paprika
1/4 teaspoon coarse salt
1/8 teaspoon ground black pepper

Steps:

  • Preheat oven to 375°F.
  • In a bowl, toss all ingredients together. Drop by tablespoons onto baking sheets lined with parchment paper or Silpat baking liner, 6 per sheet, and spread into 3" circles.
  • Bake until golden and bubbling, 10-12 minutes. Transfer to plate with thin metal spatula. Allow to cool. Store in airtight container, separated by layers of parchment paper.

Nutrition Facts : Calories 26.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.6, Sodium 71.3, Carbohydrate 0.3, Protein 1.6

CARAMELIZED ONION ZIN-BURGERS WITH CRISPY CHEDDAR FRICO



Caramelized Onion Zin-Burgers with Crispy Cheddar Frico image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h

Yield 6 burgers

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 small yellow onions, cut in 1/2 and sliced thin
Salt and freshly ground black pepper
2 teaspoons chopped fresh thyme leaves
2 cups Zinfandel
1 1/2 cups sharp Cheddar, shredded
3 pounds ground beef
Sea salt and freshly ground black pepper
6 seeded burger rolls
2 beefsteak tomatoes, cut 1/3-inch thick
6 ounces spring mix salad green

Steps:

  • Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the Zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature.
  • For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.
  • Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.
  • A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
  • Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in.

GRUYERE AND CHEDDAR FRICO WITH ARUGULA SALAD



Gruyere and Cheddar Frico with Arugula Salad image

Provided by Reggie Southerland

Categories     appetizer

Time 15m

Yield 2 dozen frico

Number Of Ingredients 13

5 ounces sharp Cheddar, finely grated
5 ounces Gruyere cheese, finely grated
1 tablespoon all-purpose flour
2 teaspoons fresh thyme leaves
Arugula Salad, recipe below
4 teaspoons fresh lemon juice
1 small shallot, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 cups arugula

Steps:

  • In a medium bowl, toss together both cheeses and the flour. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm and golden.
  • Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.
  • To serve, remove from pin and top each frico with arugula salad.
  • In a small bowl, whisk together lemon juice, shallots, mustard, and honey. Whisk in the olive oil and add salt and pepper, to taste. Lightly dress arugula leaves with the vinaigrette.

CHEDDAR FRICO



Cheddar Frico image

Frico, or "little trifles" in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as Cheddar, Asiago, and Parmesan, produce excellent results.

Yield makes 26

Number Of Ingredients 2

10 ounces sharp white Cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour

Steps:

  • In a medium bowl, toss together the cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons of the cheese mixture into the skillet to form a 4-inch round.
  • Cook until the cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
  • Immediately drape the frico over a rolling pin, and let cool slightly to set the shape. Repeat with the remaining cheese mixture. If the skillet gets too hot and the frico begin to color too quickly, remove from heat for several minutes before proceeding.

Tips:

  • Use a good quality cheddar cheese. A sharp or extra sharp cheddar will give you the best flavor.
  • Grate the cheese finely. This will help it melt evenly.
  • Use a nonstick skillet. This will prevent the frico from sticking.
  • Cook the frico over medium heat. This will help it cook evenly without burning.
  • Don't stir the frico while it's cooking. This will make it tough.
  • Once the frico is golden brown and bubbly, remove it from the heat and let it cool slightly.
  • Serve the frico immediately. It can be served on its own, or crumbled over other dishes.

Conclusion:

Cheddar frico is an easy and delicious way to enjoy cheese. It's a great appetizer, snack, or side dish. It's also a versatile ingredient that can be used in a variety of recipes. So next time you're looking for a cheesy treat, give cheddar frico a try. You won't be disappointed!

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