A specialty of La Côte in canton Vaud, traditionally linked to Vaudois mercenaries at the 1855 Battle of Malakoff in the Crimean War.
A shattering golden crust gives way to a rush of hot, stringy Gruyère sharpened by white wine and garlic. The toasted bread beneath turns rich and savory, while a sharp cornichon resets your palate for the next bite.
Chilling firms the cheese paste so it holds its dome in hot oil, and the quick high-heat fry crisps the exterior before the Gruyère inside overheats and leaks out.
Variations
Versions shaped as sticks rather than domes, mixtures bound with a little kirsch, Vacherin Fribourgeois blended into the Gruyère, baked rather than deep-fried
On the Palate
Where Malakoff (Swiss Cheese Fritters) sits in the Swiss flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min
- 18 min
Grate Gruyère and mix with egg yolks, a little flour, white wine, garlic and a pinch of nutmeg.
- 230 min
Beat the cheese mixture into a thick, spreadable paste and chill it to firm up.
Watch outChill the cheese paste until it's firm enough to hold a mound — soft paste slumps and leaks Gruyère into the oil.
- 35 min
Cut a baguette into thick rounds and lightly toast or dry them.
- 45 min
Mound a generous spoonful of the cheese paste onto each bread round, doming the top.
- 55 min
Heat oil in a deep pan to about 180°C.
Watch outGet the oil to about 180°C — a bread cube should sizzle and brown in seconds; too cool and the fritter soaks up grease before it crisps.
- 66 min
Lower the malakoffs in cheese-side down and fry until golden, then turn.
Watch outLower them cheese-side down and don't crowd or poke — let the crust set golden before you turn, or the dome breaks and the cheese runs.
- 72 min
Drain on paper and season lightly with pepper.
- 83 min
Serve piping hot with cornichons, pickled onions and a glass of white wine.
