Cheese Crisps (Frico)
MAKES 8 LARGE WAFERS
WHY THIS RECIPE WORKS This one-ingredient wonder is probably the simplest and most addictive snack you’ll ever taste. A thin, golden, flavorful cheese crisp, traditionally made from Montasio cheese, frico is nothing more than grated cheese sprinkled into a pan, melted, and browned to form a crisp wafer. But though they might seem simple, coming up with a recipe that turned out perfect cheese crisps every time took a bit of work. First, we found it essential to use a nonstick skillet for easy release. Removing the pan from the heat after browning the first side allowed the frico to set up so it was easy to flip. The right level of heat was also key. When the pan was too hot, the cheese cooked too fast and turned bitter. But when cooked slowly over low heat, the cheese dried out. Using medium-high heat solved the problem. Aged Asiago is a good stand-in for Montasio; we don’t recommend Parmesan because it gives the frico a salty, harsh taste. See the Test Kitchen Tip that follows the recipe.
|
1 |
pound Montasio or aged Asiago cheese |
1. Trim rind from Montasio then finely shred over small holes of box grater; you should have 4 cups shredded cheese. Sprinkle ½ cup cheese over bottom of 10-inch nonstick skillet. Cook over medium-high heat, shaking pan occasionally to ensure even distribution of cheese over pan bottom, until edges are lacy and toasted, about 4 minutes. As cheese begins to melt, use heatproof spatula to tidy lacy outer edges of cheese and prevent them from burning.
2. Remove pan from heat and allow cheese to set, about 30 seconds. Using fork and spatula, carefully flip cheese wafer over and return pan to medium-high heat. Cook until second side is golden brown, about 2 minutes. Slide cheese wafer out of pan onto plate. Repeat with remaining cheese. Serve.
TO MAKE AHEAD
Frico can be stored in airtight container for up to 1 day.