Malakoffs Swiss Fondue Fritters Recipes

MALAKOFFS (SWISS FONDUE FRITTERS)

Malakoffs (Swiss Fondue Fritters) image

This recipe is from the restaurant, Au Coeur de la Cote, in the village of Vinzel, Switzerland. This unusual dish is thought to date from the 1850's when Swiss mercenaries fought against the Russians during the Crimean War to capture the Malakoff Tower in what is present-day Ukraine. Those mercenaries were often fed deep-fried strips of cheese, a military camp snack they took home with them back to Switzerland. This deep-fried tradition soon morphed into fritters.

Provided by Member 610488

Categories Lunch/Snacks

Time 30m

Yield 6 fritters

Number Of Ingredients 10

Ingredients

6 slices white pullman bread
16 ounces gruyere cheese, grated
3 tablespoons flour
1/4 teaspoon freshly grated nutmeg
2 garlic cloves, finely chopped
2 eggs, lightly beaten
salt & freshly ground black pepper, to taste
1/4 cup dry white wine (recommend Riesling)
2 tablespoons kirsch
vegetable oil, for frying

Steps:

Using a 3 inch ring cutter, cut one round from center of each slice of bread. Reserve crusts for another use.
Mix cheese, flour, nutmeg, garlic, eggs, salt, and pepper in a bowl. Slowly add wine and kirsch. Stir until a thick paste forms. Divide mixture between bread rounds, and using wet hands, mold cheese mixture into smooth 1 1/2 inch high mounds.
Pour enough oil into a 6 qt saucepan to reach a depth of 2 inches. Heat until a deep-fry thermometer reads 350 degrees F. Fry malakoffs cheese side down, flipping once, until golden brown and bread is crisp (6-8 minutes). Serve immediately.

Nutrition Facts : Calories 427.4, Fat 27, SaturatedFat 15.1, Cholesterol 145.3, Sodium 406.6, Carbohydrate 16.7, Fiber 0.8, Sugar 1.6, Protein 27.1

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