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Tuesday, August 10, 2010

Fried Parmesan Crisps—Great Garnish, Great Appetizer

Known in the foodie world as frico, these delicate cheese crisps dress up salads and pasta dishes and make excellent quick appetizers. And they could not be easier to make. All you need are a chunk of parmesan, a grater, and a nonstick pan.

Once you've grated your cheese, turn the heat under your pan up fairly high, then sprinkle the cheese in thin circles on the nonstick surface. Be careful not to pile up the cheese, or the crisps won't be very crispy—a light, lacy pattern is best. Admittedly, the cheese in this photo doesn't follow any particular pattern; if we were showing off for guests, we would make more of an effort to keep the crisps round:


Within a couple of minutes, the cheese will be melted and starting to brown. Turn down the heat to medium and let the cheese cook for just a few minutes more, until it is golden throughout. Then set the pan aside to cool; don't try lifting the cheese off it when it's still hot, or it will smoosh.

After a few minutes, your parmesan crisps will be ready. If you want to use them in a salad or as a garnish, you may want to set them where nobody can find them; they have a tendency to be scarfed up as soon as they're done.

2 comments:

  1. So simple but soooooo good - could just eat them by itself - forget the salad.

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  2. I made these a year or two ago and love how easy it was! Thanks for the lovely reminder.

    ReplyDelete