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Buckwheat Fritters (Sciatt)

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  • Serves

    4 to 6

  • Ease of preparation

    Easy

Ingredients

  • 2 cups (480 ml) flour, plus 3 tablespoons
  • 1 ½ cups (360 ml) buckwheat flour
  • ½ teaspoon (2.5 ml) salt
  • 1 teaspoon (5 ml) fresh ground pepper
  • ½ teaspoon (2.5 ml) baking soda
  • 3 cups (720 ml) Italian beer (or substitute with red lager or sparkling water)
  • 12 ounces (340 g) Valtellina Casera cheese (or substitute with Fontina cheese)
  • Vegetable oil, for deep-frying

Garnish

  • Sliced bresaolo (or substitute with prosciutto)
  • Arugula

Directions

    1. Add flour, buckwheat flour, salt, fresh ground pepper, and baking soda to a large bowl and whisk to combine. Gradually add beer, while whisking continuously, until the batter has a thick, smooth consistency. Cover the batter and let rest at room temperature for 1 hour.
    2. Heat oil in a large saucepan to 325-350 F (160-175 C).
    3. Dice cheese into ½-inch (1 ¼ cm) cubes and toss with 3 tablespoons (45 ml) flour. Add cheese to bowl of batter in batches, tossing to coat fully. Fry coated cheese in batches (do not overcrowd) for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on a paper-towel covered plate.
    4. Serve with sliced bresaolo on a bed of arugula.

Buon appetito!

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