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Fresh Fricos

What better way to fill a hungry tummy than with a twist on the traditional Italian Frico Friulano. Potatoes contain vitamin C and minerals, onions and garlic are antibacterial and antiviral plant chemicals that ward off winter ailments, topped with tasty cheese to tempt the taste buds.



750 grams Coliban potatoes (washed and grated)
1 tablespoon finely chopped chives
1/2 teaspoon powdered garlic
50 mls Extra virgin olive oil
1/2 teaspoon dried rosemary
80 grams grated cheese (Montasio if you prefer a more Italian flavour)
salt and pepper to taste

Fresh Fricos Directions

Preheat the oven to 180C fan forced

In a large heavy bottomed saucepan add the olive oil and heat to medium, add the onion cook for a minute and add the potato.

Continuously toss the potato and onion, and season with salt and pepper. 

Cook until the potato surfaces are golden and crispy.

Grease a 6-hole muffin tray, add the mixture until each hole is full, and press it down into the holes with the back of a spoon.

Bake for 20 minutes until the Fricos appear golden

Serve with some crispy steamed vegetables with a drizzle of olive oil salt and pepper to taste

Nutrition facts

vegetarian gluten free

Per Serving

Fibers (g): 1g