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Loading...Crispy, golden Malakoff fritters are a beloved Swiss tavern classic named after the Crimean War fortress. Made with nutty aged Gruyere bound into a rich batter, dipped in breadcrumbs, and deep-fried until the outside shatters and the inside turns molten. They are typically served piping hot with cornichons and pickled pearl onions alongside a glass of crisp white wine.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield12 fritters
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 42 gFat
- 18 gSaturated Fat
- 28 gCarbs
- 1 gFiber
- 1 gSugar
- 26 gProtein
- 720 mgSodium
- 180 mgPotassium
- 580 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the cheese batter
- 250 g aged Gruyere cheese, finely grated
- 3 large eggs, lightly beaten
- 80 g all-purpose flour
- 60 ml dry white wine
- 2 tbsp Kirsch (optional, traditional)
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp fine sea salt
- 1/4 tsp white pepper
For breading and frying
- 80 g all-purpose flour, for dredging
- 2 large eggs, beaten with 1 tbsp milk
- 150 g fine dry breadcrumbs
- 700 ml neutral vegetable oil, for deep-frying
Directions
- In a large bowl, whisk together the 3 eggs, white wine, Kirsch, salt, white pepper, and nutmeg until smooth. Stir in the 80 g flour until no lumps remain, then fold in the grated Gruyere to form a thick, sticky batter. Cover and chill for at least 30 minutes to firm up.
- Set up a breading station with three shallow bowls: the 80 g flour, the beaten eggs with milk, and the breadcrumbs. Line a tray with parchment paper.
- Using two spoons or lightly oiled hands, scoop tablespoon-sized portions of the chilled batter and shape into small rounds or short cylinders about 5 cm long. You should get roughly 12 fritters.
- Roll each fritter first in flour, shaking off excess, then dip in the egg wash, and finally coat evenly in breadcrumbs, pressing gently so the crumbs adhere. Place the breaded fritters on the tray and chill 10 more minutes to set the coating.
- Heat the oil in a heavy saucepan or deep fryer to 175°C (350°F). Fry the fritters in small batches of 3 to 4 for about 2 to 3 minutes, turning once, until deeply golden brown all over.
- Lift out with a slotted spoon and drain on a wire rack set over a paper towel (not a flat plate, which would make the bottoms soggy). Keep warm in a low oven while frying the rest.
- Serve immediately while the cheese inside is still molten, with cornichons, pickled pearl onions, and a wedge of lemon on the side.
Cook’s Notes
- Use very cold, well-aged Gruyere and chill the batter thoroughly; this prevents the fritters from bursting open in the hot oil.
- Maintain oil temperature at 170 to 175°C; too cool and the fritters absorb oil, too hot and the crumbs brown before the cheese melts through.
- Drain on a wire rack rather than paper towels on a plate so air circulates and the crust stays shatter-crisp.
- A splash of Kirsch is traditional and adds a subtle almond-fruit note that pairs beautifully with aged Gruyere; dry white wine alone also works.
- Eat the fritters within minutes of frying; once cooled, the cheese inside solidifies and loses the signature molten pull.
