Frico Fried Cheese Treats

Want a different kind of snack this weekend? Then try making frico or fried cheese. It's an unusual departure from the typical weekend snacks like mini pizzas and shrooms. It's also easy to make  - which is good. People can't stop eating them once they've been made.

Frico was the subject of this week's A Good Appetite, Melissa Clark's weekly column in the Wednesday's New York Times Dining section. The recipe is easy . All you need is grated or shredded Parmesan, Pecorino or Romano cheese. Just fry them up in olive oil in a large frying pan. I guess you can mix the cheeses for a varied taste or even toss in some dried rosemary or oregano for added zest. Ms. Clark recommends making the frico into one large crisp to be broken apart later.The cheese can be served hot or cold. If you're making it for a crowd then fry it into neat little rounds about the size of potato chips or Ritz crackers.

Ms. Clark pairs it with zucchini which adds a certain sweetness and offsets the supreme saltiness and bite of the cheeses,It's  made the  same way as plain frico but then the zucchini slices are added on top along with shredded basil. Sliced squash is good but I would add sausage rounds for an entirely different adventure in taste.Another idea is teaming the frico chips with thin slices of prosciutto or even regular ham. Ms. Clark also recommends rose or white wine to go with the chips. Since this is cider season as well I would go with a strong heady alcoholic one to complement the cheese's saltiness.

Frico is a great weekend dish. Make it for yourself and enjoy the crunch and flavor of fried cheese. They also make a great appetizer for when friends drop by for a movie or a game. Either way , they are tasty and a great way to use any Parmesan, Pecorino or Romano cheese.