Valtellina Cheese Fritters (Lombardy)

Appetizers

Ingredients

Buckwheat Flour- 2 cups

All purpose flour- 1 cup

Salt

Valtellina fat cheese- 1/4 pound

Grappa or vodka- 2 tbsps

Olive oil for deep frying

Taleggio would be the right cheese for this recipe, but failing this, use a fat, soft cheese such as Bel Paese, although the taste of the latter is not as strong.

Sift the flours into a bowl together with a good pinch of salt and gradually work in enough cold water to make a smooth, stiff batter. Leave for 1 hour, covered with a damp cloth.

Dice the cheese and stir it into the batter together with the grappa. Deep-fry the batter, a teaspoonful at a time, in hot oil until golden brown. Drain on paper towels and serve immediately.

Serves 6