Culinary Tradition
Swiss Malakoffs are a tasty part of Switzerland’s rich food traditions. They come from the rugged alpine areas and remind people of cozy mountain chalets and friendly gatherings. To make them, chefs use cubes of Gruyère cheese, which has a nutty flavor and creamy texture. They coat the cheese cubes in a seasoned batter with flour, eggs, and spices like nutmeg or paprika. Then, they deep-fry these cheese cubes until they turn golden brown and crispy, creating delightful bites of melted cheese with a crisp, flavorful crust.
The history of Swiss Malakoffs goes back to the mid-19th century. Soldiers in the mountains adapted local ingredients to make a hearty dish they could cook easily in simple kitchens. They named the dish “Malakoffs” after the military forts along the Swiss borders.
Modern Appeal
Swiss Malakoffs stand as a symbol of Swiss hospitality and friendliness. Traditionally, people serve them as appetizers or snacks during festive gatherings, family celebrations, and après-ski parties in the Swiss Alps. Sharing these cheesy treats brings warmth and a sense of community.
In recent years, Swiss Malakoffs have become popular again. Chefs and home cooks now add creative twists to this beloved dish, trying different types of cheese, herbs, or side dishes. These changes reflect the diverse food culture of modern Switzerland while respecting its timeless traditions.
Whether enjoyed by a fireside in a rustic chalet or at a busy Swiss bistro, Swiss Malakoffs continue to charm both taste buds and hearts. This dish serves as a tasty reminder of Switzerland’s food heritage and cultural legacy.
Discover Traditional Swiss Recipes Discover Traditional Recipes from Europe
Swiss Fried Cheese Malakoffs (Vinzel Fritters)
Ingredients
Instructions
-
Grate the Gruyere cheese on a large flat tray or chopping board. Cut the grated cheese into smaller pieces with a large knife.
-
Put the chopped cheese into a deep bowl. Add egg, milk, flour, salt and black pepper on it. Mix well.
-
Add the freshly grated nutmeg, garlic and sodium bicarbonate to the mixture and mix again.
-
Knead well to get a dough that does not fall apart. Leave the dough to rest in a cool place for 1 hour.
-
Remove the centre of the sandwich bread using a glass or a round mould. We will use the round parts from the centre of the bread.
-
Spoon the cheese mixture over the rolls and place on top of the bread, shaping it into a dome.
-
Put the olive oil in the pan where you will fry and turn on the heat. After the oil is hot, place the cheese balls on the pan with the bread on top.
-
When the cheese is golden brown, turn the balls and fry the other side.
The most important secret of this dish is cooking. If it is overcooked, the centre is solid, if it is undercooked, it is very fluid. The ideal result can be achieved by frying the cheese dome for 3-4 minutes and the bread base for 2 minutes. -
Remove the browned malakoffs to a plate lined with paper towels. Eat them hot, while the cheese is still runny. Bon Appetit!
