Malakoffs, (A Swiss Fondue Appetizer). Cheesy, ooey, gooey, goodness. Fashioned in small bits for the perfect party appetizer. An almost sinful mixture of Gruyere, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection, golden and crisp outside, deliciously gooey inside.
Holiday is the perfect time of year for this appetizer. It’s perfect for the dark cozy evenings around a roaring fire.
6 slices white Pullman bread style bread
16 oz. Gruyère cheese, grated
3 tbsp. flour
1⁄8 tsp. freshly grated nutmeg
2 cloves garlic, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup dry white wine
2 tbsp. kirsch (cherry brandy)
Canola oil, for frying
Using a 1” to 2″ ring cutter, cut rounds from 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 1½”-high mounds.
Pour enough oil into a 6-qt. saucepan to reach a depth of 2″. Heat until a deep-fry thermometer reads 350°. Fry malakoffs cheese side down, flipping once, until golden brown and bread is crisp, 6–8 minutes. Serve immediately.
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