Golden, crispy deep-fried Gruyère cheese sticks wrapped in bread, a beloved specialty of the Vaud wine region.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: lemon wedge, parsley
Accompaniments: green salad, white wine
Instructions
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1
Cut Gruyère into finger-thick sticks about 8cm long.
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2
Wrap each cheese stick tightly in a half-slice of bread, pressing to seal.
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3
Make batter: whisk eggs, flour, milk, kirsch, salt, pepper, and nutmeg until smooth.
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4
Heat oil to 180°C (350°F).
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5
Dip each wrapped cheese stick into batter, coating evenly.
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6
Fry in batches for 2-3 min until golden and cheese begins to melt inside. Drain on paper towels.
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7
Serve immediately while the cheese is still molten inside.
Did You Know?
The dish is named after the Battle of Malakoff in the Crimean War (1855). Returning Swiss soldiers reportedly brought back the idea of deep-frying cheese.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- tongs
Garnishing
lemon wedge, parsley
Accompaniments
green salad, white wine
The Story Behind Malakoff
Malakoffs are said to have been named in honor of the 1855 Battle of Malakoff during the Crimean War. Swiss mercenaries returning from the conflict popularized these fried cheese fritters in the canton of Vaud. The town of Eysins near Nyon holds an annual Malakoff festival, and the dish remains a cherished part of Vaud's culinary identity, typically served with local white wine.
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