Malakoffs (Swiss Fondue Fritters)

This recipe is from the restaurant, Au Coeur de la Cote, in the village of Vinzel, Switzerland. This unusual dish is thought to date from the 1850's when Swiss mercenaries fought against the Russians during the Crimean War to capture the Malakoff Tower in what is present-day Ukraine. Those mercenaries were often fed deep-fried strips of cheese, a military camp snack they took home with them back to Switzerland. This deep-fried tradition soon morphed into fritters.

• Ready In: 30 mins
• Yields: 6 fritters

Ingredients

• 6  slices  white pullman  bread
• 16  ounces gruyere cheese, grated
• 3  tablespoons flour
• 1⁄4 teaspoon  freshly grated nutmeg
• 2  garlic cloves, finely chopped
• 2  eggs, lightly beaten
•  salt & freshly ground black pepper, to taste
• 1⁄4 cup dry white wine (recommend Riesling)
• 2  tablespoons kirsch
•  vegetable oil, for frying

Directions

1. Using a 3 inch ring cutter, cut one round from center of each slice of bread. Reserve crusts for another use.
2. 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 1 1/2 inch high mounds.
3. Pour enough oil into a 6 qt saucepan to reach a depth of 2 inches. Heat until a deep-fry thermometer reads 350 degrees F. Fry malakoffs cheese side down, flipping once, until golden brown and bread is crisp (6-8 minutes). Serve immediately.