🧀 Malakoff
Malakoff are Swiss cheese fritters: a mound of grated Gruyère bound with egg, flour and a splash of kirsch, set on a slice of bread and deep-fried until puffed and golden. The outside is crisp while the inside stays soft and molten. They are eaten hot, usually with pickles and a green salad, as a starter or a light meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g Gruyère, grated
- 2 eggs
- 2 tbsp flour
- 1 tbsp kirsch
- 8 small slices of bread
- Pepper and a pinch of nutmeg
- Oil for deep-frying
Method
- Mix the cheese, eggs, flour, kirsch, pepper and nutmeg into a thick paste.
- Pile it in a dome on each slice of bread, pressing it to the edges.
- Deep-fry, cheese side down first, at 180 °C for 2–3 minutes until puffed and golden.
- Drain and serve at once with pickles and salad.
How to make it lighter
- One or two fritters with a big green salad makes a reasonable meal.
- Drain them well on paper to remove surface oil.
- Use thin slices of bread and a slightly smaller mound of cheese.
History
Malakoff is a speciality of the shores of Lake Geneva in the canton of Vaud. Its name is usually linked to the Crimean War siege of the Malakoff fort, and the story goes that Swiss soldiers brought the idea of cheese fritters home from there.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →