Sciatt, Buckwheat and Cheese Fritters

Serves 12 - 18 balls
Time 20 minutes + resting time


300g buckwheat flour
150g (1 cup) plain flour
About 2 bottles of beer
A pinch of salt
100g Raclette
100g Mozzarella
A drizzle of grappa
¼ cup parsley
¼ cup thyme
¼ cup dill
1 cup fresh breadcrumbs
¼ clove garlic
Extra virgin oil for deep frying


Mix the flours and salt together in a large bowl. Add beer or mineral water in a steady stream, mixing as you go, until you get a smooth but rather thick batter.

Cover and let the batter rest for at least an hour. Grate cheese, mix with herbs, grappa, garlic and breadcrumbs. Make into balls, then batter and fry at 160 – 170C.