Swiss Fondue Fritters

By CheeseDiva

Ingredients

• 16 oz. Gruyère cheese, grated
• 3 tbsp. flour
• 1 ⁄8 tsp. freshly grated nutmeg
• 2 cloves garlic, finely chopped
• 2 eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste
• 1 ⁄4 cup dry white wine
• 2 tbsp. kirsch (cherry brandy)
• Canola oil, for frying

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Using a 3" ring cutter, cut one round from center of each slice of bread; reserve crusts for another use. Mix cheese, flour, nutmeg, garlic, eggs, salt, and pepper in a bowl. Slowly add wine and kirsch; stir until a thick paste forms. Divide mixture between bread rounds, and using wet hands, mold cheese mixture into smooth 1½"-high mounds.

Pour enough oil into a 6-qt. saucepan to reach a depth of 2". Heat until a deep-fry thermometer reads 350°. Fry malakoffs cheese side down, flipping once, until golden brown and bread is crisp, 6–8 minutes. Serve immediately.