Buckwheat Fritters Recipe – Crispy Italian Sciatt with Melted Cheese

Buckwheat Fritters Recipe

This Buckwheat Fritters recipe, known in Italy as Sciatt, combines nutty buckwheat batter with rich, melted cheese to create irresistibly crispy fritters. Featured on Bonacini’s Italy and prepared by host Michael Bonacini, this dish highlights the rustic flavors of northern Italian cuisine. Golden on the outside and gooey on the inside, these fritters make a perfect appetizer or shareable snack for gatherings and Italian-inspired meals.

The Inspiration

Sciatt originate from the Valtellina region of Lombardy in northern Italy, an area known for its alpine cuisine, hearty grains, and mountain cheeses. The word “sciatt” translates loosely to “toads” in the local dialect, referring to the fritters’ rustic shape rather than their flavor. Despite the playful name, this dish is a beloved regional specialty and a staple of traditional Lombard cooking.

Buckwheat plays an important role in Valtellina cuisine because it grows well in mountainous climates where wheat is harder to cultivate. When combined with beer or sparkling water, buckwheat flour produces a batter that fries into a crisp, airy coating. Inside each fritter is a cube of cheese—traditionally Valtellina Casera—that melts beautifully when fried, creating a creamy center that contrasts perfectly with the crunchy exterior.

Ingredients

• 2 cups (470 ml) flour, plus 3 tablespoons (45 ml)
• 1 ½ cups (350 ml) buckwheat flour
• ½ teaspoon (2.5 ml) baking soda
• Salt and pepper
• 3 cups (710 ml) Italian beer
• 12 ounces (340 g) Valtellina Casera or Fontina cheese
• Vegetable oil, for deep-frying
• Sliced bresaolo or prosciutto, to garnish
• Arugula, to garnish

Method

• Add flour, buckwheat flour, and baking soda to a large bowl, season with salt and pepper, and whisk to combine.
• Gradually add beer, while whisking continuously, until the batter has a thick, smooth consistency. Cover the batter and let rest at room temperature for 1 hour.
• Heat oil in a large saucepan to 325-350 F (160-175 C).
• Dice cheese into ½-inch (1.25 cm) cubes and toss with 3 tablespoons (45 ml) flour. Add cheese to bowl of batter in batches, stirring to coat fully. Fry coated cheese in batches (do not overcrowd) for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on a paper-towel covered plate.
• Serve with sliced bresaolo on a bed of arugula.
• Buon appetito!

Serving Suggestions

Buckwheat fritters are traditionally served as an appetizer or antipasto, making them ideal for dinner parties, holiday gatherings, or Italian-themed meals. Their crispy exterior and molten cheese center make them especially satisfying when served hot and fresh from the fryer. Pairing the fritters with bresaola and peppery arugula provides balance, as the cured meat adds savory depth while the greens bring freshness and a slight bitterness that cuts through the richness.

These fritters also work beautifully as part of a larger antipasto platter alongside olives, marinated vegetables, and crusty Italian bread. For beverages, consider serving them with a chilled Italian lager or a light red wine such as a Nebbiolo or Barbera, both of which complement the nutty buckwheat and melted cheese flavors. Whether served as a starter or a shareable snack, sciatt create a warm and inviting dish that encourages guests to gather around the table.

Final Thoughts

This Buckwheat Fritters (Sciatt) recipe celebrates the rustic culinary traditions of northern Italy, bringing together simple ingredients to create a dish that is both comforting and memorable. The combination of crisp buckwheat batter and molten cheese filling offers a delightful contrast in textures, while the garnish of bresaola and arugula adds freshness and balance.

Featured on Bonacini’s Italy and inspired by the cooking style of Michael Bonacini, this recipe demonstrates how regional Italian dishes can be recreated at home with ease. With just a few ingredients and a straightforward frying technique, you can bring the flavors of Lombardy into your own kitchen.