Malakoff
Vaud-style Swiss cheese sticks marinated in white wine, coated in a crisp golden batter with a melted, gooey center.
Ingredients
- Gruyère AOP cheese, medium-salted400 g
- dry white wine300 ml
- wheat flour200 g
- eggs3 pcs
- milk150 ml
- oil for batter15 ml
- frying oil1000 ml
- salt1 to taste
Instructions
Cut the Gruyère cheese into short sticks, about as thick as your thumb.
Transfer the sticks to a bowl, pour over the dry white wine, and marinate in the fridge for 2–3 hours.
For the batter, mix the flour, eggs, milk, and salt until smooth and thick with no lumps, then stir in 15 ml of oil.
Remove the cheese from the wine and pat dry; dredge each stick lightly in flour.
Dip the sticks generously into the batter so the cheese is fully coated.
Heat the frying oil to 180°C in a deep pot or deep fryer.
Fry the malakoffs in batches until crisp and golden brown, about 2–4 minutes, turning gently.
Remove the malakoffs with a slotted spoon, drain excess oil on paper towel, and serve hot.
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