Good advice: take the cheese out of the refrigerator half an hour before starting work, cut it into small cubes (about 2cm) and turn it over in the flour (this prevents the cheese from leaking during frying). For the dough: mix the flours and salt (about two three pinches, but you can add more salt at the table) well, add grappa, beer, mineral water and baking soda and mix vigorously. Turn on the fryer, let the dough rest until the oil is hot.
Then, using two forks, take a cube of cheese and dip it into the dough until it is covered with dough all around. (This operation, difficult at first, is also done by hand after a little practice.
) Bake for two to three minutes in the fritter and drain on a paper towel. Repeat this operation until the cheese or the dough is used up.
Serve with chicory salad.
It goes well with a Sassella or Grumello.
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