Sciatt

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, and baking powder.

   Ca. 2 min.

2. 2

   Gradually add the beer and grappa (if using) to the flour mixture, whisking constantly to form a smooth batter. It should be thick but pourable.

   Ca. 3 min.

   Kokkens note: Ensure there are no lumps in the batter for a smooth fritter.

3. 3

   Stir in the salt and set the batter aside.

   Ca. 1 min.

4. 4

   Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 170-180°C (340-350°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.

5. 5

   Dip each cheese cube into the batter, ensuring it is fully coated.

   Ca. 5 min.

   Kokkens note: Use a fork or skewer to help dip and retrieve the cheese from the batter.

6. 6

   Carefully drop the battered cheese cubes into the hot oil, frying a few at a time to avoid overcrowding the pot.

   Kokkens note: Overcrowding the pot will lower the oil temperature and result in soggy fritters.

7. 7

   Fry the sciatt for 2-3 minutes, turning occasionally, until they are golden brown and puffed up.

   Ca. 3 min.

   Kokkens note: The cheese inside should be melted and gooey.

8. 8

   Remove the sciatt from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

9. 9

   Serve immediately, garnished with freshly ground black pepper if desired.

   Kokkens note: Sciatt are best enjoyed hot when the cheese is still perfectly melted.