Malakoff - Swiss Deep-Fried Cheese Sticks

fx

Thu, 10 Mar 2016 12:45:52 GMT

So could I!

kiara

Sun, 5 Feb 2012 10:39:03 GMT

awesome love it!!!! can live on it

Enrique Parra

Tue, 19 Jul 2011 03:46:11 GMT

Muy buen articulo Los acabo de probar en un restaurant L"union , deliciosos ...aunque en forma redonda ...no me acuerdo con que queso... gracias

Online Colleges

Wed, 11 Nov 2009 00:22:32 GMT

Wow! These look so delicious. I love cheese sticks. Can"t wait to make them, thanks for the great recipe.

baxter leveque

Thu, 14 May 2009 05:43:52 GMT

31 years since leaving Vaud I finally found a recipe so I can get a Malakoff fix!!! Last time I ate them was in a restaurant on the shores of lake Geneva where they would bring them, two at a time, on a wooden paddle(like a croupiers) and would make a pencil mark on the table for the tally.

Many thanks, Bax.

fx

Fri, 5 Dec 2008 12:19:37 GMT

Suissu, have fun with the malakoffs evening and don"t worry about being too lean - this won"t last long!

Suissu

Fri, 5 Dec 2008 09:49:43 GMT

Well, precisely I have organized a soiree for tomorrow night with Malakofs in a specialized restaurant in Eysins (Vaud, Switzerland). We"re all cheese lovers and I must say, despite I am a slim guy, I can eat up to 7 unit of 12cm long, 8cm wide and 3 cm thick....yep, these Malakofs are not for apetizers, THEY"RE THE MAIN COURSE!

fx

Thu, 2 Oct 2008 14:45:25 GMT

Hong, indeed the color of this dish and the rich melted cheese that oozes out is heavenly!

hong

Wed, 1 Oct 2008 03:45:57 GMT

With the beautiful golden color the food looks so delicious. You did so well.

fx

Thu, 4 Sep 2008 08:28:06 GMT

Don, you must use a cheap, over-the-hill, tart white wine for this. It softens the cheese, tartifies it and helps the flour stick. You wouldn"t want to drink it after that, but no need to go for some refined vintage.

fx

Thu, 4 Sep 2008 08:26:45 GMT

Don, the book you are looking for is called Forme of Cury, you can see it here http://en.wikipedia.org/wiki/Forme_of_Cury

donsiranni

Tue, 2 Sep 2008 19:48:58 GMT

Francois,I can"t find the old english "the forme of currye" book.I Googled it ond only found your reference here!!

don siranni

Tue, 2 Sep 2008 19:25:33 GMT

Fx:discard the wine? How much contamination can you get from cheese? What easily available white could I get for this Malakoff?I don"t know wines;scotch whisky,yes-wine ,no.

fx

Mon, 28 Apr 2008 14:55:40 GMT

Aye Alka, this is made from first rate artisan cheese, unfrozen. But they have plenty of great products up there in Scotland, too bad they seem to export most.

Alka-Seltzer

Mon, 28 Apr 2008 09:05:09 GMT

Good, surely better than scottish deep-fried burgers.

fx

Mon, 24 Mar 2008 13:50:39 GMT

June, please read the other article about the cheese fritters you describe. People in Switzerland call these "Malakoffs" but this word actually describes the cheese sticks shown on this article.

fx

Mon, 24 Mar 2008 13:30:13 GMT

Constantins, please read my other article about the Beignets de Vinzel which are the ones they serve in Luins under the mistaken name of "Malakoff".

June Rimmey

Thu, 20 Mar 2008 22:48:20 GMT

I, also have been looking for recipes for Malakoff for many years. The Malakoff with which I"m familiar is mounded cheese(a combination of gruyere, appenzeller and Emmentaler, grated and mixed with flour and eggs on a very thin slice of French bread. The cheese is mounded on the bread, making sure to "glue" the cheese to the bread, then immersed upside-down in the hot oil. After a few minutes, a beautiful, golden-brown crust appears on the cheese. Remove carefully with a slotted spoon and stand back as your diners attack the wonderful Malakoffs. Best served with Dijon mustard, cornichons or small dill pickles and a green salad with a light mustard vinaigrette.

constantins

Wed, 19 Mar 2008 01:27:15 GMT

Thank you for offering your site and its marvellous photos. I have been looking up Malakoff recipes for years in hope of reproducing the ones I used to delect on in Luins some years ago. It seems that yours are somewhat different in shape and thickness. Would you have any suggestion on what modifications could be brought to your recipe to approximate the Luins effect? Kind regards

fx

Sun, 2 Mar 2008 00:44:12 GMT

Guruvar, thanks for visiting and don"t worry about my blog increasing your cholesterol level, it"s only virtual!

Guruvar

Fri, 29 Feb 2008 15:11:18 GMT

Loved the tandoori chicken, gorgeous pix. My cholesterol level is out of control just looking at the lovely fried food esp fried mars bars, must make a point of going to cafe picante if I am ever in Edinburgh!Thanks,keep up the good work!

fx

Thu, 28 Feb 2008 16:09:28 GMT

Melinda, rye is not so cool for a deep-frying batter because it has no gluten. But if gluten is the issue, then yes, by all means do and enjoy this gorgeous treat!

Melinda

Thu, 28 Feb 2008 08:57:40 GMT

Hi! Could you use rye flour to make these?

fx

Tue, 5 Feb 2008 13:42:02 GMT

Dear Mr Palmer, I am most happy that at last a Scot gave our local Swiss deep-frying philosophy its fair chance! If you try with one of the fine Scottish cheeses, try to find one that is not too old (or it will give out its oil and not melt) but still hard enough to withstand the deep frying. Can you confirm they served the Malakoff (whole pieces of cheese covered in batter and deep fried) or did you have the more ubiquitous - in Vinzel at least - Beignets de Vinzel made from grated cheese? The latter are easier to made from a variety of cheeses. As for the Scottish salmon, I am a fiend for this and would be very keen on learning the location of your Lausanne stash of smoked salmon!
I hope you had fun in Switzerland and thank you for visiting my blog.

nameRon Palmer

Tue, 5 Feb 2008 12:29:38 GMT

Dear SirI visited Coeur de la Cote in Vinzel on Friday past, it was the second time I had eaten Malakoff and this time I was delighted to take my wife, we just loved this dish. We are from Scotland and I was really amused to read your comment below!!!!"Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet."We had a great week-end. Discovery of the trip was sprouted onion seed sprinkled on a smoked salmon salad as a starter as served at Les Allies in Lausanne.I now must search for a suitable Scottish Cheese to malakoff (a new verb for the Scottish vocabulary.) Thank you for the recipe and if you wish a little Scottish Smoked Salmon, let me know I have a little stock in Lausanne.Yours sincerelyRon Palmer Scotland

fx

Mon, 4 Feb 2008 14:27:23 GMT

Adina, you need two eggs but you use only the egg whites in the recipe.

adina

Mon, 4 Feb 2008 11:29:48 GMT

But you said 2 eggs...If we use the egg-whites what happens to the yolk of the egg? I guess is placed on the flour+wine stuff? Thanks.Adina

lele

Tue, 20 Nov 2007 05:28:23 GMT

Have you ever tried mozzarella in carrozza??

Alex

Thu, 25 Oct 2007 11:43:34 GMT

Makes me wish I had a deep-fryer.

Fein

Thu, 25 Oct 2007 02:04:39 GMT

Sinful and beautifully done. Ah well, there are no cheese-mongers in my area, you call them.