Buckwheat Fritters

Buckwheat fritters are a simple and rustic dish, particularly popular in mountain regions, such as the Alpine ones. Here is the recipe to prepare delicious buckwheat fritters.

Ingredients

• 150 g buckwheat flour
• 100 g all-purpose flour
• 250 ml milk
• 2 eggs
• 1 pinch of salt
• Oil for frying (as needed)
• (Optional) Powdered sugar for decoration

Preparation

1. In a large bowl, mix the flours together by sifting them to avoid lumps.
2. In another bowl, lightly beat the eggs and combine them with the milk.
3. Add the egg and milk mixture to the flours, a little at a time, stirring vigorously to obtain a smooth and homogeneous batter. If the batter is too thick, you can add more milk until the desired consistency is reached.
4. Add a pinch of salt to the batter and let the mixture rest for about 30 minutes.
5. Heat plenty of oil in a suitable frying pan and, using a ladle, pour small amounts of batter at a time to form the fritters.
6. Fry the fritters until golden on both sides. You will need to turn them once during cooking.
7. Once ready, lift the fritters from the oil and place them on absorbent paper to remove excess oil.
8. If desired, you can dust the fritters with powdered sugar before serving.

Trivia

In some regional variations, ingredients such as grated apples or raisins previously soaked and squeezed are added to the batter, giving a sweet note and a pleasant texture to the fritter. Buckwheat fritters can be enjoyed both as a sweet, perhaps accompanied by jam or cream, and in a savory version, for example paired with cheeses and cured meats.