- Total Time
In the nineties, frico—crisp little discs of grated cheese, fried to an irresistible chewy crispness—were all the rage at trendy Italian eateries.
part-skim mozzarella cheese1 cup(s), shredded, shredded
grated Parmesan cheese2 Tbsp, freshly grated
all-purpose flour1 Tbsp
- Preheat oven to 400ºF. Spray 2 baking sheets with nonstick spray.
- Combine the mozzarella cheese, Parmesan cheese, and flour in a small bowl. Drop the cheese mixture by tablespoons onto the baking sheets, at least 2 inches apart, making 16 crisps. Bake until the cheese is melted and golden, with darker brown edges, 5–7 minutes.
- Remove from the oven and let the crisps cool for 1 minute. Carefully remove the crisps from the baking sheets with a thin metal spatula and place on paper towels to cool completely. Serve at once, or store in an airtight container for up to 2 days at room temperature. Yields 1 crisp per serving.