How I Make Swiss Fried Gruyere Cheese Toast

My mom bought and gave me a huge cheese collection when she was on her trip from the Netherlands. She came home with all sorts of cheeses from young and aged Gouda, soft-ripened cheese like Brie or Camembert, smoked cheese, spreads to a beautiful goat cheese and Gruyère.

This time, I used the Gruyère to make Malakoff, a Swiss dish that’s basically deep-fried cheese bombs. Originally, from the French-speaking part of Switzerland, Malakoff is made by coating Gruyère cheese, sometimes with a bit of wine or garlic, in a batter or pressed into bread, then deep-fried until golden. Think of it as the cheesy cousin of a fritter. It is crispy on the outside and melty, gooey on the inside.

Now, I’ll be honest. I wasn’t a fan of how much oil the bread soaked up during frying. That part didn’t feel quite right for me. It was a bit too greasy to enjoy fully. But thankfully, the cheese saved the day. The Gruyère really elevated the whole bite and the addition of onions gave it a slight sharpness that cut through the richness. It’s not perfect, but definitely a crunchy, cheesy experience worth trying.

1. Prepare all the ingredients needed.

• 1 Bread
• 100 grams Gruyere Cheese
• 2 tsps All purpose Flour
• 1 Garlic Clove
• 1 Egg
• 2 tsps Wine
• Nutmeg
• Salt
• Oil

2. Cut a slice of bread into circle.

3. Grate cheese.

4. Combine grated cheese, flour, nutmeg, egg, wine and salt. Arrange the cheese mixture on top of bread and shape into a mound.

6. Deep fry.

7. Your Malakoff is now done and ready to be served.