Swiss Cheese Fritters

fx

Tue, 8 Mar 2016 17:32:18 GMT

It is bicarbonate of soda. You can definitely use stale baguette toasted on the cheese side. Have fun!

fx

Tue, 8 Mar 2016 17:31:10 GMT

Well the fryer was a gift from my Dad who is addicted to all sort of more or less serious tabletop cooking appliances but you can probably find alternatives - don"t remember the name. As for the small paring knoves with black plastic handles I got tons of them from various makes, they are easy to get in professional cookware shops.

leapdoggydog

Sat, 2 Feb 2013 10:16:16 GMT

Dear FX,
Sorry, forgot to ask what is the make of your glass deep fat fryer in the photograph? Looks very nice and most unusual.
Oh yes! and while I"m at it, what is the make of your famous and favourite black knife?
Comme moi meme, you obviously like your kit. I can see it"s going to be a bloody expensive exercise following your culinary exploits.
TTFN

leapdoggydog

Fri, 1 Feb 2013 10:47:30 GMT

leapdoggydog

Fri, 1 Feb 2013 10:40:33 GMT

Hi FX
Another great recipe, thank you v much.
Question, the recipe calls for baking powder. Is that yeast baking powder, or bicarb of soda you are referring to?
The bread you use and call English, seems to be the same colour as small the Brioche loaves that I make from time to time. Is it just white bread? I imagine that a slice of stale baguette would do very nicely for this recipe, shape and size wise.
I do love cheese and deep fried goodies, (I"m half Scottish, for my sins) and even though too much of this sort of stuff is good, neither for the heart, nor one"s waistline aerodynamics, "You will eventually die of something, or other, so it might just as well be with a little smile on your face."
Happy days!

fx

Tue, 9 Sep 2008 02:28:35 GMT

Brains, you can toast the bread to any color you want before using, the taste is in fact better. As for the color, it is a matter of the oil temperature and how long you leave it in. If you want it darker, just increase a bit the oil temperature and you"ll be all set.

Brains

Mon, 8 Sep 2008 18:15:26 GMT

Hi...had these in Vinzel and found your site while looking for information. I was told though that they were named for a Russian immigrant named Malakoff though? I just used your recipe tonight...delicious taste but I noticed that in your pictures, and for my results, that the crust was not as dark as in the restaurant. Also the toast because a much deeper color than the cheese. Anyways other than that, fantastic recipe! I think we all managed around 3 each.

Paul

Sun, 20 Jul 2008 07:26:23 GMT

Just got back from Switzerland and had lots of fine food including a "malakoff" which, as you say, is what they call it in Vinzel. What a gorgeous place, by the way. Your beignet looks precisely like theirs. I look forward to trying this in the near future.

fx

Tue, 12 Feb 2008 15:02:26 GMT

Mike, you could use any sort of fruit alcohol, brandy or even a drop of Bourbon. Each will impart its own personality to the cheese fritters, but why not! I would not recommend using white wine though, too much water. Good luck!

Mike

Tue, 12 Feb 2008 09:01:02 GMT

Looks amazing! My inner Southerner wants to fry up a batch this weekend =) One question, I"m not a big drinker and am not pumped about going out and buying a bottle of something just to cook with a few tablespoons now and then--have you tried it without the brandy? I know a lot of fondue recipes call for white wine, which might be a more reasonable purchase kitchen-wise. What do you think?

Cynthia

Wed, 12 Dec 2007 13:51:29 GMT

This is too good!

fx

Wed, 12 Dec 2007 09:16:23 GMT

Marcus, this is a very fair question and let me answer you. As a first course most people will eat one such fritter at most. As a main course most people will eat one fritter but others might wash down 2, 3 or 4 each. You need the presence of a cardiologist to eat more than 6. The recipe yields about 8 fritters depending on the size of your bread.

Saxit

Wed, 12 Dec 2007 09:05:33 GMT

Just one question. I can"t seem to find how many servings this recipe is for.

fx

Wed, 12 Dec 2007 09:00:22 GMT

You should see the view FROM the mountain, the lake is huge and has its own mountain backdrop on the French side. Hope you get to visit this part of the world one day!

fx

Wed, 12 Dec 2007 08:59:30 GMT

And delicious they are! Thanks for visiting!

Saxit

Tue, 11 Dec 2007 15:59:46 GMT

Looks delicious and I love your ending comment. :)

Joanna

Tue, 11 Dec 2007 07:54:49 GMT

Fabulous - I could never make this, let alone eat it, so I LOVE seeing all the step-by-step photos, and the lovely shot of the mountainsThanks for sharingJoanna