Cheese Fritters

Name: Cheese Fritters (Sciatt)
Cuisine: Italy
Ingredients: 1 tablespoon Grappa oil for deep-frying; 4 oz (100 g) Brie or mozzarella cheese, cut into large cubes; 4 oz (100 g) Brie or mozzarella cheese, cut into large cubes; about 7 fl oz (200 ml) cold water; salt; 4 oz (100 g) plain white flour; 7 oz (200 g) very fine rye flour

Sciatt

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Vegetarian

Method

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