What does it taste like?

Frico tastes like crispy, buttery hash browns married to gooey grilled cheese . It’s savory, rich, slightly sweet from onions, and delightfully crunchy on the edges.

Can you make Frico ahead of time?

Absolutely. You can make it earlier in the day and reheat it in a pan or oven. Avoid microwaving—it kills the crisp!

Is Frico healthy or high in calories?

It’s indulgent but balanced —high in fat and carbs, but also packed with protein and nutrients from real ingredients.

What’s the best cheese substitute for Montasio?

Try Asiago, Fontina , or even mild Gruyère . Look for semi-hard cheeses that melt well but still crisp on the pan.

Is Frico kid-friendly?

Yes! Kids love the crispy texture and cheesy center. You can even shape them into fun, smaller portions for tiny hands.

Can Frico be baked instead of pan-fried?

Yes, although it’s non-traditional. Baking works best in a well-oiled cast-iron skillet in a 400°F (200°C) oven until crispy on both sides.

Frico in 5 Easy Steps – The Ultimate Crispy Cheese Snack

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Author: Maria
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4–6 Frico crisps or 1 soft Frico 1x
Category: Appetizer / Snack
Method: Pan-fried
Cuisine: Italian

Description

Frico is a traditional Italian cheese crisp hailing from the Friuli-Venezia Giulia region, made primarily with Montasio cheese. Whether pan-fried into thin, lacy crisps or cooked with potatoes for a heartier version, Frico is all about that golden, cheesy crunch. It’s a snack, appetizer, or elegant garnish that brings intense umami and texture to any dish.

Ingredients

Units Scale

1 1/2 cups grated Montasio cheese (or substitute Parmesan or Asiago)
Optional for soft Frico: 1 medium potato, peeled and thinly sliced
1 tbsp olive oil (if making soft Frico)
Freshly ground black pepper (optional)

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Instructions

For crispy Frico: Heat a nonstick skillet over medium heat. Sprinkle a thin, even layer of grated cheese (about 2 tablespoons per crisp) into rounds. Cook for 3–5 minutes or until cheese is golden and lacy. Let cool briefly to firm up before removing.
For soft Frico: Heat olive oil in a skillet over medium heat. Add potato slices and cook until tender and lightly golden. Add grated cheese evenly over the top. Press down slightly. Cook until the cheese melts and forms a crispy base and the bottom is golden brown. Carefully flip or finish under the broiler if desired.
Season with black pepper if using. Serve hot or warm.

Notes

Montasio cheese is traditional, but Parmigiano-Reggiano or Asiago work well too.
To shape Frico into cups for appetizers, drape hot crisps over an inverted muffin tin or glass.
Frico pairs beautifully with soups, salads, or as a snack on its own.

Nutrition

Serving Size: 1 crisp or slice
Calories: 110
Sugar: 0g
Sodium: 220mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 7g
Cholesterol: 20mg

Find it online: https://cooktune.com/frico-in-5-easy-steps/