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Cheddar Frico


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

Source: Martha Stewart Living, October 2002


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


  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • mmsrjs
    22 APR, 2008
    Was just wondering what "FRICO" meant. Now I can thank you for the explanation. Will not have to go the dictionary. They sound easy to make and a most delicious addition to the soups.