Malakoff — Vaudois Fried Cheese Fritters

Ingredients

• 10 oz Gruyère, coarsely grated
• 2 eggs
• 3 tbsp all-purpose flour
• 3 tbsp dry white wine
• 1 clove garlic, grated
• 6 slices baguette, cut ½ inch thick
• 3 cups neutral oil, for frying
• 1 tsp kirsch (optional)
• Salt, black pepper, and nutmeg

Method

1. Mix the cheese, eggs, flour, wine, garlic, kirsch, a scrape of nutmeg, and plenty of pepper into a thick paste. Chill 30 minutes so it firms up and holds a shape.
2. Rub the baguette slices lightly with the cut garlic clove and mound the cheese paste on each, doming it in the middle and pressing it right to the crust.
3. Heat the oil to 340°F (170°C) — a cube of bread should sizzle steadily, not violently.
4. Lower the fritters cheese-side down, two at a time, and fry 2 minutes until the crust sets and browns. Flip and give the bread side 1 minute.
5. Drain on a rack and rest 2 minutes so the molten center becomes merely very hot. Serve with cornichons and a glass of Chasselas.