Frico Recipe – Traditional Italian Cheese Pancake from Friuli

  • by Nonna Box March 3, 2019
  • |
  • Last Updated on January 29, 2020
frico recipe

A frico is a cheese pancake that isn’t really a pancake because it has no eggs. Fried until it’s firm and crisp, it’s typical of Carnia, in the Friuli-Venezia Giulia region of Italy. Potatoes are usually added but the variations are endless and each village and mountain valley has their own interpretation or recipe. Nowadays it’s served with a salad for starters but it really seems like a pretty hefty starter.

The biggest frico ever made was made by the Udine Association of Chefs in Austria and measured 3 meters across, weighed just over 600 kgs with the frico itself weighing 300 kg.

A really interesting place to make one when you have friends around, is at a fireplace called a fogolar which is more than merely a fireplace but also so much more than merely a place where food is cooked. Friends and families socialize at a fogolar and meet to eat, drink and be merry – much like at a barbecue. The hearth, where food is grilled over a wooden fire is usually found in the middle of the kitchen and it has a massive flue overhead. Pork, chicken, beans – anything really is cooked there and it makes for a stimulating evening.

frico recipe

Frico Friulano

This traditional dish from the Friuli-Venezia Giulia region of Italy is simply delicious.
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Italian
Keyword: cheese, formaggio, frico
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 610kcal
Author: Nonna Box


  • 400 g Montasio cheese
  • 250 ml homemade chicken stock 500 ml
  • 4 medium sized potatoes peeled and washed and thinly sliced
  • 1 onion chopped
  • 2 tbsp butter


  • Melt the butter in a frying pan and lightly sauté the onions.
  • Add the sliced potatoes and toss them briefly in the butter.
  • Pour over the stock and gently until the potatoes are soft – add just enough stock to cover the potatoes and keep adding until the potatoes are soft otherwise you may just sit with far too much at the end.
  • Dice the cheese and once the potatoes are cooked and all the stock absorbed, scatter the cheese over the top and allow it to melt.
  • Continue browning and pouring off all the oil that will form as the cheese melts.
  • When the edge is nicely browned, the frico is ready to serve.


Calories: 610kcal | Carbohydrates: 32g | Protein: 32g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 122mg | Sodium: 783mg | Potassium: 1083mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1180IU | Vitamin C: 26.3mg | Calcium: 791mg | Iron: 7.8mg
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