Entree: Switzerland – French Swiss – Malakoff (Deep-fried breaded cheese fritters typical of French-speaking Switzerland)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 30 min

Total 55 min

Ingredients

- 8 oz (225 g) Vacherin Fribourgeois or Gruyère cheese, cut into 12 sticks (approx. 8 oz / 225 g)
- 3/4 cup (90 g) all-purpose flour, plus extra for dredging
- 1 tsp (5 g) baking powder
- 1 large egg (approx. 50 g)
- 3/4 cup (180 ml) cold beer or sparkling water
- 1 cup (100 g) fine dry breadcrumbs (fresh or panko)
- 2 tbsp (30 g) Dijon mustard (optional, for serving)
- 2 cups (480 ml) vegetable oil for deep frying
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Pat the cheese sticks dry, then chill on a tray in the refrigerator for 30 minutes to firm them slightly; this helps them hold shape when frying.
2. In a bowl whisk together the flour, baking powder, a pinch of salt and pepper. Beat in the egg and slowly whisk in the cold beer or sparkling water until a smooth, thick batter forms.
3. Set up a dredging station: shallow bowl of flour, bowl of batter, and a plate of breadcrumbs. Heat oil in a deep pot to 350°F (175°C).
4. Lightly dredge each chilled cheese stick in flour, shake off excess, dip into the batter to coat fully, then roll in breadcrumbs to enclose. For an extra-crispy crust, repeat the batter and breadcrumb step once more.
5. Fry the coated cheese sticks in batches, 2–3 minutes per batch, turning gently, until evenly golden and bubbling. Do not overcrowd the pot.
6. Remove with a slotted spoon to paper towels to drain. Serve immediately with lemon wedges and Dijon mustard if desired.