Buckwheat and cheese fritters
- 2 ½ cups buckwheat flour
- 7 oz Italian “00” flour or all-purpose flour
- 11 oz Casera cheese , (or a whole cow’s milk cheese)
- ½ tsp baking soda
- salt t.t.
- 2 ½ cups frying oil
Mix the flours together with a pinch of salt. Stir in water until dough is soft, but elastic.
Then add diced cheese and mix well. At this point, let the mixture stand for about two hours.
Just before frying, add baking soda to the mix: that way the dough will swell more.
Heat the oil in a frying pan: once it is hot (you can check the temperature by dropping a few small pieces of dough in the oil), scoop up a spoonful of dough (containing some cheese) and carefully place it in the oil.
Repeat until you have fried all the dough.
Sciatt(the name of this dish from the Valtellina region) should be perfectly golden on all sides. To achieve this, be sure to turn the fritters often during frying.
Serve hot, accompanied by salad, preferably raw chicory dressed with oil, vinegar and salt.
For best results, make sure that in each spoonful of dough contains a cube of cheese and that it is at the center of the dough so that is not lost during cooking.