Best Cheddar Frico Recipes

CHEDDAR FRICO

Steps:

• 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.
• 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.
• 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.

CARAMELIZED ONION ZIN-BURGERS WITH CRISPY CHEDDAR FRICO

Steps:

• Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the Zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature.
• For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.
• Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.
• A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
• Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in.

GRUYERE AND CHEDDAR FRICO WITH ARUGULA SALAD

Steps:

• In a medium bowl, toss together both cheeses and the flour. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm and golden.
• Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.
• To serve, remove from pin and top each frico with arugula salad.
• In a small bowl, whisk together lemon juice, shallots, mustard, and honey. Whisk in the olive oil and add salt and pepper, to taste. Lightly dress arugula leaves with the vinaigrette.

CHEDDAR FRICO

Steps:

• Preheat oven to 375°F.
• In a bowl, toss all ingredients together. Drop by tablespoons onto baking sheets lined with parchment paper or Silpat baking liner, 6 per sheet, and spread into 3" circles.
• Bake until golden and bubbling, 10-12 minutes. Transfer to plate with thin metal spatula. Allow to cool. Store in airtight container, separated by layers of parchment paper.

CHEDDAR FRICO

Steps:

• In a medium bowl, toss together the cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons of the cheese mixture into the skillet to form a 4-inch round.
• Cook until the 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.
• Immediately drape the frico over a rolling pin, and let cool slightly to set the shape. Repeat with the remaining cheese mixture. If the skillet gets too hot and the frico begin to color too quickly, remove from heat for several minutes before proceeding.