Swiss Malakoffs — Crispy Gruyère Cheese Fritters

Golden, crisp on the outside and irresistibly molten inside, Malakoffs are a delicious Swiss specialty from the canton of Vaud. Made with plenty of Gruyère, a splash of dry white wine and a hint of nutmeg, they are traditionally served hot with bread and a fresh salad. 

I tried them twice at restaurants and hubby had the nice idea to try to make them at home, and I couldn't agree more. Enjoy! 

This recipe makes 8 Malakoffs, perfect for a generous appetizer or a light Swiss-style meal.

Ingredients (for 8 Malakoffs)

• 250 g Gruyère cheese, finely grated (use Gruyère only)
• 30 ml dry white wine, preferably Chasselas
• 1 egg
• 1 tsp bicarbonate of soda
• 60 g all purpose flour T55
• 70 ml milk
• 1 garlic clove, finely grated or crushed
• Salt, to taste
• Black pepper, to taste
• A little freshly grated nutmeg
• 8 slices of toast bread
• Breadcrumbs, for coating
• Oil, for frying

Instructions

1. Prepare the cheese mixture.
   In a bowl, combine the grated Gruyère, flour and bicarbonate of soda. Add the egg, milk, white wine and garlic. Season with pepper, a little salt and freshly grated nutmeg. Mix until you have a thick, cohesive mixture.
2. Rest the mixture.
   Cover and refrigerate for about 30 minutes. This makes the mixture easier to handle and helps the Malakoffs hold their shape.
3. Prepare the bread.
   Cut using a round cutter or trim the 8 toast slices so they are roughly the size of your Malakoffs.
4. Shape.
   Divide the cheese mixture into 8 portions and place one portion on each slice of bread. Shape into a thick, even dome, keeping the mixture well contained on the bread.
5. Coat.
   Gently press each Malakoff into the breadcrumbs so the cheese mixture is well coated.
6. Fry.
   Heat a generous layer of neutral frying oil over medium heat. Fry the Malakoffs in batches until deep golden and crisp, turning carefully so they cook evenly (add first with the cheese mix side). The outside should be crisp while the Gruyère inside becomes beautifully melted.
7. Drain and serve immediately.
   Transfer to paper towels for a moment to remove excess oil, then serve while piping hot.

✨ Tips

• Use real Gruyère. This is not the place for a cheese blend—the character of the Malakoff comes from Gruyère.
• Chasselas is ideal for the traditional Swiss touch, but any dry white wine works.
• Don't make the cheese layer too thin. You want a crisp shell with a molten centre.
• Keep the oil at a steady medium heat: too hot and the outside browns before the cheese melts; too cool and the Malakoff absorbs oil.
• For easier shaping, wet your hands very lightly before handling the cheese mixture.

Serving

Serve Malakoffs piping hot, traditionally with a crisp green salad, pickles or cornichons and perhaps a little mustard. A glass of chilled Chasselas alongside makes the perfect Swiss pairing.

Storage

Malakoffs are at their best fresh from the fryer.

If you have leftovers, refrigerate them in an airtight container for up to 2 days. Reheat in an oven or air fryer until hot and crisp again. Avoid microwaving—the crust will lose its crunch.

Golden, cheesy, crispy and very Swiss.
That's a Malakoff.