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Italian for "little trifles," fricos are lacy wafers of crispy fried cheese. They're made by cooking small piles of finely shredded cheese in a skillet until the cheese starts to bubble and brown around the edges. Sometimes a bit of flour or herbs is mixed in. They are absolutely delicious on salads or soups. Here they're made with Manchego, Spanish sheep's-milk-cheese. Parmesan or cheddar work as well.

Source: Midwest Living


Recipe Summary

15 mins
9 mins
24 mins


Ingredient Checklist


Instructions Checklist
  • For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. Using a spatula and fork, carefully turn frico over, return to heat and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.

  • For salad in a large bowl combine olive oil, balsamic vinegar, salt, and pepper. Add strawberries and arugula; toss to coat. Transfer salad to 6 serving plates or a large platter.

  • Break fricos into pieces and serve with salad.

Nutrition Facts

165 calories; fat 13g; cholesterol 17mg; saturated fat 5g; carbohydrates 8g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 6g; vitamin a 583.1IU; vitamin c 44.3mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 192mg; potassium 136mg; calcium 191.8mg; iron 0.7mg.