Entree: Italy – Friuli-Venezia Giulia – Frico (Crispy fried cheese and potato cake from the Friuli region)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

10 oz (280 g) Montasio cheese, coarsely grated (use low-moisture mozzarella as the labelled practical estimate substitute)
1 lb (454 g) potatoes, peeled and coarsely grated
1 small onion, about 3 oz (85 g), finely sliced
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
1 large egg (optional, for binding) — approx. 2 oz (57 g)
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp (8 g) chopped fresh parsley, for garnish (optional)

Instructions

1. Grate the potatoes and place them in a clean kitchen towel. Squeeze out excess moisture until mostly dry, then transfer to a bowl and season lightly with salt and pepper.
2. In a separate bowl, combine the grated cheese, potatoes and sliced onion. Add the egg, if using, and mix evenly.
3. Heat a large nonstick or cast-iron skillet over medium heat. Add the butter and olive oil. Once the butter is foaming, spoon in the mixture and press it into a compact cake about 8 inches (20 cm) wide.
4. Cook without disturbing for 6–8 minutes, until the underside is deep golden and crisp. Carefully flip the cake, using a plate to assist if needed, and cook for another 5–7 minutes until cooked through and crisp on both sides.
5. Transfer to a paper-towel-lined plate and drain briefly. Sprinkle with parsley if desired, cut into wedges and serve hot while crisp.