Cheese Fritters


Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is a very old Lombard recipe, which has countless variations all over the region. The original recipe uses a local cheese which is not exported, but as a substitute I have used both Brie and firm mozzarella with immense success.


  • 7 oz (200 g) very fine rye flour
  • 4 oz (100


Sift the 2 flours and a pinch of salt into a bowl. Make a well in the centre. Add the cold water gradually and beat until smooth. Let the batter rest for 1 hour, then add the cheese and the Grappa.

In a 12 inch (30