These fried cheese crisps are fun to make, so enlist a few guests to help if you decide to make them at the last minute.
Ingredients
Makes 16 to 18
Step 1
Toss cheese and paprika in large bowl.
Step 2
Spray small nonstick skillet with nonstick spray. Place over medium-low heat. Drop 1/4 cup cheese mixture in mound in center of skillet. Spread to 3- to 4-inch round. Cook until completely melted, bubbling all over, and browning at edges, about 1 1/2 minutes. Remove pan from heat; let stand until bubbling stops. Loosen edges and turn frico over. Return pan to medium-low heat and cook frico until golden on bottom, about 1 minute. Transfer to paper towels to drain. Repeat with remaining cheese mixture. DO AHEAD:Can be made 4 hours ahead. Let stand at room temperature.
WHAT TO DRINK:
Step 3
Salty, smoky flavors need a crisp Pinot Grigio like the 2005 Blason (Italy, $9).
Step 4
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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Reviews (4)
Back to Topthe recipe as written is a time- consuming mess, but the flavor is so good I had to find a better way of making these. After fooling around with the skillet method for a couple of turns, i gave up and lined a few cookie sheets with non-stick foil, spread the mixture in 1/8 cup rounds and stuck them in a 350 degree oven for a minute or two. Watched them closely and took out as they're completely melted and bubbly. Once they're cool enough to touch, you can shape them into just about anything - flutes, tubes, mini cups, etc. Mine will be a great holder for bloody mary infused shrimp hors d'oeuvres tomorrow. YUM!
Anonymous
New York, NY
3/27/2010
Tried this using shredded Asiago cheese and they were just great. Very easy to make and quite impressive. Definitely will make again and try adding various herb or blends.
maryapples
Williamsburg, VA
7/22/2008
I actually wasn't that impressed with the outcome of these. It was dificiult to get the texture really crispy, some of mine were fairly crisp, but others were more on the chewy side. They were also pretty finicky to make as they could only be flipped when they had cooled a bit, but if they cooled too much, they came out really dull and flat looking on that side.
squinkie
3/15/2008
Amazingly delicious and extremely simple. Can be made with many different spices.
Anonymous
LA, CA
12/24/2007
