Sciatt
Sciatt are crispy buckwheat fritters filled with gooey melted cheese, a specialty from the Valtellina region of Italy. They are traditionally served as an appetizer, often alongside a fresh salad. Enjoy these warm and savory bites.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 426 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
fritter batter
- 100 gbuckwheat flour
- 50 gall-purpose flour
- 150 mlbeer
- 15 mlgrappa(optional)
- 2 gbaking powder
- 0.5 tspsalt
filling
- 150 gfontina cheese, cut into 1-inch (2.5 cm) cubes
Ingredients
- 500 mlvegetable oil, for frying
garnish
- 1 pinchblack pepper, freshly ground(optional)
Equipment
deep pot · slotted spoon · paper towels · large bowl · whisk · kitchen thermometer
The method
Step by step
- 1
In a large bowl, whisk together the buckwheat flour, all-purpose flour, and baking powder.
About 2 min
- 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.
About 3 min
Cook’s note: Ensure there are no lumps in the batter for a smooth fritter.
- 3
Stir in the salt and set the batter aside.
About 1 min
- 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).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
- 5
Dip each cheese cube into the batter, ensuring it is fully coated.
About 5 min
Cook’s note: Use a fork or skewer to help dip and retrieve the cheese from the batter.
- 6
Carefully drop the battered cheese cubes into the hot oil, frying a few at a time to avoid overcrowding the pot.
Cook’s note: Overcrowding the pot will lower the oil temperature and result in soggy fritters.
- 7
Fry the sciatt for 2-3 minutes, turning occasionally, until they are golden brown and puffed up.
About 3 min
Cook’s note: The cheese inside should be melted and gooey.
- 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.
About 1 min
- 9
Serve immediately, garnished with freshly ground black pepper if desired.
Cook’s note: Sciatt are best enjoyed hot when the cheese is still perfectly melted.
Per serving
Nutrition
- Calories
- 425.7kcal
- Protein
- 12.1g
- Carbs
- 30.4g
- Fat
- 25.5g
- Fibre
- 1g
- Sugar
- 0.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Sciatt are best eaten fresh; they do not store well.
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