200 g buckwheat flour
250 g plain flour
250 g Valtellina Casera PDO cheese
a pinch of bicarbonate of soda
1 small glass of grappa
half a glass of beer
oil
salt
Make a batter using the two different kinds of flour, a little water, the beer and the grappa. Rest for at least an hour. Drop spoonfuls of the batter into boiling oil in a frying pan, making fritters that measure about 12 cm in diameter. While they are frying and still soft, place slices of the cheese on both sides. Turn the fritters over one by one until they are crisp. Serve hot. In olden times, country folk would eat chiscioi with wild chicory (ramolaz neri).
