Puzzone cheese and Buckwheat flour fritters



    1/2 litre milk
    1 egg
    1 shot of Trentino grappa
    100 g white flour
    270 g buckwheat flour
    Puzzone di Moena cheese

Obtain a rather thick batter by mixing: ½ litre of milk, 1 whole egg, 1 shot of grappa, 100 g of white flour, 270 g of buckwheat flour, salt to taste. Mix cubes of Puzzone cheese into this mixture and then fry them in hot oil until they are nicely golden brown.

Serve with white cabbage salad.


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