Cheese in Beer and Grappa Batter

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Sciatt means ‘toad’ in the Valtellina dialect, referring to the fact that these tasty strips of deep-fried cheese are ugly because of their dark colour and irregular shape. It’s important to keep both the cheese and batter refrigerated until you are ready to start deep-frying.



Place the buckwheat and plain flours, grappa and salt to taste in a bowl. Gradually whisk in enough beer to form a smooth, thick batter; you may not need it all. Cover with plastic film and refrigerate for 1 hour.

Heat oil for deep-frying in a heavy-based saucepan or deep-fryer until it registers 180°C on a sugar/deep-fry thermometer. Working in b