Sciatt (cheese Fritter) Recipe

Mix dry ingredients

In a medium bowl whisk together buckwheat flour, all-purpose flour, salt, black pepper and the 2 tbsp grated Parmigiano-Reggiano until evenly combined.

Add wet ingredients

Make a well in the dry ingredients, add the egg, grappa and about half the cold beer. Whisk gently to incorporate, then add remaining beer a little at a time until you have a smooth, thick but pourable batter (similar to pancake batter). Do not overmix — a few small lumps are fine. Chill batter in the refrigerator for 20–30 minutes to hydrate the flours and rest the gluten.

While the batter rests, toss the washed arugula with 1 tbsp extra-virgin olive oil, 1/2 tbsp lemon juice, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper in a bowl. Set aside at room temperature so the greens stay crisp.

Heat oil

Pour oil into a large heavy-bottomed saucepan or deep skillet to a depth of about 2–3 inches (5–7 cm). Heat over medium-high until oil reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a little batter — it should sizzle and rise to the surface immediately.

Assemble fritters

Pat the cheese cubes dry with paper towel. Using two teaspoons or a small cookie scoop, spoon about 1 heaped teaspoon of batter, place a single cheese cube on top, then cover with another teaspoon of batter so the cheese is fully coated. The fritters should be roughly walnut-sized (about 2–3 cm). Repeat, working in batches to avoid crowding.

Fry

Carefully lower several fritters into the hot oil (do not overcrowd). Fry, turning occasionally with a slotted spoon, until golden brown and crisp, about 2–3 minutes total. The cheese should be melted inside. Remove to a wire rack or paper towel-lined tray to drain. Keep fritters warm in a low oven (90–100°C / 200°F) if making multiple batches.

Adjust seasoning

Taste one fritter and, if needed, add a pinch more salt to the remaining batter or cheese pieces before frying the next batch.

Arrange a bed of dressed arugula on individual plates or a shared platter. Pile the hot sciatt on top of the greens. Finish with an optional dusting of grated Parmigiano-Reggiano and a squeeze of lemon from the wedge. Serve immediately so the fritters remain crisp and the cheese inside is molten.