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Beignets de Vinzel
Malakoffs
These deep-fried cheese fritters, also known as Malakoffs, are a specialty from the Lake Geneva region. Crispy on the outside and gooey with melted GruyÚre on the inside, they are a delightful appetizer or snack.
ð§ ææ
- 400 g English bread or small toast bread(sliced into 0.5cm thick slices)
- 400 g GruyÚre cheese(grated (a mix of sweet and aged GruyÚre is ideal))
- 3 large Eggs
- 2 tbsp All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Nutmeg(freshly grated)
- 0.25 tsp Black pepper(freshly ground)
- 1 clove Garlic(minced)
- 2 tbsp Kirsch or fruit brandy
- Vegetable oil(for deep frying)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the grated GruyÚre cheese with the minced garlic, nutmeg, and pepper. Break in 2 eggs and mix well. Add the flour, baking powder, and kirsch. Mix to form a thick, cohesive paste. If the mixture is too dry, add the remaining egg yolk.
- 2
Lightly brush the top side of each bread slice with the remaining egg white. This will help the cheese mixture adhere.
- 3
Using a tablespoon, scoop a generous amount of the cheese mixture onto the egg-washed side of each bread slice, pressing it down to cover the entire surface and form a mound.
- 4
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (360°F). Carefully lower the cheese-covered bread slices into the hot oil, cheese-side down first.
- 5
Fry for about 3 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. If the fritters float with the cheese side up, gently flip them to ensure even cooking.
- 6
Remove the fritters from the oil with a slotted spoon and drain on paper towels to absorb excess oil.
- 7
Serve immediately while hot and the cheese is molten.
ð¡ ããã®ã³ã
- âUsing good quality GruyÚre cheese is essential for the best flavor and melt.
- âEnsure the oil is at the correct temperature to achieve a crispy exterior without burning the cheese.
- âToasting the bread slices lightly beforehand can add an extra layer of texture and flavor.
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- Serve with a side of pickles or a simple green salad.
- Experiment with different types of Swiss cheese that melt well.