Crisp Cheese Wafers Friuli-Style



Preparation info

  • Difficulty


  • One 7 to 8 inch Wafer for



Appears in

Frico looks like old lace, but it is made of cheese, and it is wonderfully uncomplicated to do. The only component of the batter is grated cheese. No fat is required because the cheese, as it melts, supplies its own. You do need a little bit of polenta flour to keep the wafer from sticking to the pan.

The cheese that works best is Montasio from Friuli. It is a golden, firm cheese, vaguely resembling a fine Cheddar in taste. Should you be unable to find Montasio, use Parmigiano-Reggiano instead.

Serve frico with drinks if you are having a cocktail party, or as an appetite teaser when guests arrive, before they sit down for dinner or begin to help themselves from the buffet table.


  • ½ teaspoon polenta flour
  • cup loosely packed grated Montasio cheese

A nonstick 9-inch skillet


  1. Turn the heat under the skillet to medium low and sprinkle ½ teaspoon of polenta flour into the pan.
  2. Immediately sprinkle cup grated cheese over the polenta, distributing it evenly. Cook for 1½ to 2 minutes, running the edge of a spatula under the perimeter of the wafer as the cheese melts and hardens to loosen it from the pan.
  3. Remove from heat and let it settle for 1 minute.
  4. Using toaster tongs or a large tweezer and a spatula, lift the wafer from the skillet and turn it over. Return to heat for 1 more minute.
  5. Transfer the cheese wafer from the pan to a platter. If it should break it doesn’t matter because you must break it up anyway to eat it.
  6. Before repeating the operation, wipe the skillet clean with brown butcher paper or paper towels.