Black Pepper and Parmesan Frico

by jerseygirl on February 21, 2012 · 21 comments

What do you do when you are given a five pound bag of shredded Parmesan cheese? You make Frico!  Frico is the European version of fried cheese made into a thin and crispy wafer.

A few weeks ago, one of our friends who works for a special event catering company gave me a huge five pound bag of shredded Parmesan cheese. I froze half of it but kept the other half in my refrigerator. I thought about what I could do with this lovely Parmesan cheese and I decided to make delicious cheese crisps.  These are great on salads and soups. The only ingredient required is shredded cheese. I like to use Parmesan.

These crisps transfer ordinary Parmesan cheese into a yummy cheese wafer. They can be used as a garnish or shaped into little cups and filled with something like a dip or salad. It is perfect for an appetizer.  My husband usually sneaks a few while I am making them and eats them plain. My favorite way to eat them is in a simple salad tossed with a vinaigrette dressing then topped with the Frico.

Frico are simple to make however they must be watched closely while cooking so they do not burn.  Another piece of advice is to use a non stick skillet so the cheese doesn’t stick to the pan. I used a small omelet skillet and made three at a time. This time I topped them with black pepper but they can be made with any type of herb or spice. Next time I will try Rosemary.

5.0 from 3 reviews
Black Pepper and Parmesan Frico
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
These crispy pieces of cheese are great topped on a soup or salad.
  • 8 ounces shredded Parmesan cheese
  • fresh black pepper, to taste
  1. Heat a small non-stick skillet on medium heat.
  2. Sprinkle a thin layer of grated cheese in a circular pattern (a 2 inch circle or larger if desired) over the bottom of the pan. Cook over medium heat until the cheese has melted and formed a light crust, about 2 to 3 minutes. Carefully lift and turn the layer of cheese with a spatula. Cook until lightly golden on the 2nd side, about 30 seconds.
  3. Remove the Frico from the pan and set it on a plate with a paper towel.
  4. Sprinkle black pepper on the Frico.
  5. You can make little cups by draping the Frico over a shot glass if desired.
  6. Cool slightly before serving.
  7. Continue with the remaining cheese.


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{ 20 comments… read them below or add one }

patsy February 21, 2012 at 10:13 pm

Oh, I love those! I haven’t made them before, but will try your method when I do!


Kate February 22, 2012 at 7:49 am

I wish I could make our parmesean last long enough to make this. I swear I buy more every week at the store. Where does it go?????


Becca @ Amuse Your Bouche February 22, 2012 at 8:50 am

You had me at ‘fried cheese’. These look great!


Ramona February 22, 2012 at 11:49 am

Perfect for my diet right now. I can have cheese!


Pam February 22, 2012 at 12:31 pm

Love it! I could eat those babies like chips – one after another. I bet they made the salad extra delicious.


Georgia @ The Comfort of Cooking February 22, 2012 at 12:34 pm

Ooo – what a fun idea for salad! These look wonderful, Lisa, and so creative! Thanks for sharing. You have a very nice blog and I’m so glad to have found you!


Mary February 22, 2012 at 2:22 pm

Lisa, these sound wonderful and they are a perfect salad topper. I envy you all that cheese. I know in your hands it will not go to waste. I hope you have a great day. Blessings…Mary


Lisa February 22, 2012 at 4:17 pm

I can’t think from all the cheese and cracker goodness – love these! They look easy, too. I think my 5yo would love these.


cassie February 22, 2012 at 7:53 pm

OH you definitely make frico with that much parmesan. I LOVE THESE!


Ann February 23, 2012 at 12:02 am

Wow – those look amazing! If I got a whoppin’ huge bag of shredded Parmesan for keeps, I’d think it was Christmas! How lovely of your friend!


Shelby February 23, 2012 at 7:13 am

Yummy! You salad looks delish and I love the fried cheese!


Aggie February 23, 2012 at 8:31 am

Would you believe I have never made these!! I love this Lisa, ,they look perfect!! That salad under it looks pretty amazing too. Delicious!


liz February 23, 2012 at 4:34 pm

Rosemary frico sound fabulous! Like your husband, I love to just snack on these! YUM.


teresa February 23, 2012 at 9:01 pm

so yummy! i would eat these like chips!


Grandma Kat @ Easy Recipes Land February 23, 2012 at 10:52 pm

Ok, this recipe looks heavenly. I love the pictures and the recipe looks simple enough. So, this weekend when my great grand children come to stay for the weekend. Well, at least two of them are coming over. I will have them help me make this delightful recipe.

Thank you so much for putting it on the web.

Take care,

Grandma Kat


Mom Foodie February 27, 2012 at 3:11 pm

You had me at cheese 😀


Amber | Bluebonnets & Brownies February 28, 2012 at 12:41 am

As I opened this page, I thought “what the heck is frico?” and now all I can think is, “when can I make frico?”. Hunnnnngry.


marla March 2, 2012 at 1:19 pm

I have never had this but must try it soon!


Krista March 3, 2012 at 10:01 am

Lovely! Crispy cheese is where it’s at! I love how simple they and how they totally dress up a salad. I can’t wait to make some!


Amanda March 11, 2012 at 3:58 pm

I never knew there was a name for this. Usually, for an after school snack, I’ll make a toasted cheese sandwich and deliberately let some cheese melt on the pan to make some “wafers.” Well, now I know it’s real name!



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