Chisciöi
Chisciöi are cheese-filled fritters typical of Valtellina, a local variation of sciatt. Prepared with buckwheat flour batter and filled with stretchy cheese, they are fried in boiling oil until crispy on the outside and soft inside. A rustic dish that represents Valtellinese culinary tradition, perfect as an appetizer or light second course.
Preparation
- 1
Pour the buckwheat flour into a bowl and gradually add the warm water, mixing well until you obtain a smooth and homogeneous batter without lumps. Adjust seasoning with salt and pepper.
- 2
Cut the cheese into cubes of approximately 1 cm, avoiding pieces that are too large as they may not cook evenly.
- 3
Heat the oil in a deep pan or fryer to 170-180°C, checking the temperature with a kitchen thermometer or verifying that a small piece of batter browns quickly.
- 4
With the help of two spoons, form a rectangle of batter in the first spoon, place a cheese cube in the center, cover with a bit more batter and gently slide it into the hot oil.
- 5
Fry the chisciöi for approximately 2-3 minutes per side, until they become golden and crispy. Turn them only once during cooking.
- 6
Remove the fritters with a slotted spoon and place them on paper towels to eliminate excess oil. Serve while still hot.
Chef's Tips
For optimal results, maintain the oil at a constant temperature and fry only a few chisciöi at a time. The cheese should be semi-hard and stretchy: Casera or Bitto are the traditional Valtellinese choices.