• 5 pieces of white bread
  • 4 cups finely grated gruyere cheese
  • 3 tbsp flour
  • 1/4 tsp nutmeg
  • 1 clove garlic minced
  • 1 tsp salt
  • ½ tsp pepper
  • 2 eggs, whisked
  • 1 1/2 tsp finely chopped tarragon
  • 2 tbsp white wine

 

 

  1. Cut two,  3” discs from the centre of each bread slice. Set aside.
  2. In a bowl, mix together Cheese, flour, nutmeg, salt, pepper, garlic and tarragon, toss to coat well. Add eggs and white wine, mixing with a spatula until a thick paste is formed.
  3. Place heaped spoonfuls on each round. Smoothen each mixture into a small mound right to the edge.
  4. Heat oil to 350F (180C) and fry cheese side down first, flipping once.  Cook for 6 to 8 minutes.  Remove with a slotted spoon and drain on a paper towel lined rack.  Serve immediately.
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Fondue Fritters (Malakoff)

Ingredients

Instructions

Fondue Fritters (Malakoff)

https://www.youtube.com/watch?v=jEBr1VQbxKk&feature=youtu.be

What You’ll Need:

  • 5 pieces of white bread
  • 4 cups finely grated gruyere cheese
  • 3 tbsp flour
  • 1/4 tsp nutmeg
  • 1 clove garlic minced
  • 1 tsp salt
  • ½ tsp pepper
  • 2 eggs, whisked
  • 1 1/2 tsp finely chopped tarragon
  • 2 tbsp white wine

 

 

How You Make It:

  1. Cut two,  3” discs from the centre of each bread slice. Set aside.
  2. In a bowl, mix together Cheese, flour, nutmeg, salt, pepper, garlic and tarragon, toss to coat well. Add eggs and white wine, mixing with a spatula until a thick paste is formed.
  3. Place heaped spoonfuls on each round. Smoothen each mixture into a small mound right to the edge.
  4. Heat oil to 350F (180C) and fry cheese side down first, flipping once.  Cook for 6 to 8 minutes.  Remove with a slotted spoon and drain on a paper towel lined rack.  Serve immediately.

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