Perfect as an aperitif, they also make an excellent meal
Preparation: approx. 45 minutes
Rest: approx. 1h
Difficulty: Medium
Quantity: 4 people
Ingredients :
- 250 g salted gruyere
- 250 g sweet gruyere
- 1 clove of garlic
- 120 g of flour
- 1 teaspoon of baking powder
- 0.25 teaspoon nutmeg
- 2 pinches of salt
- a little pepper
- 2 eggs
- 1.5 dl of milk
- 0.5 dl of white wine
- 12 slices of sandwich bread
- oil for frying
Recipe :
- Pass the gruyere with a bircher grater into a large bowl. Add the pressed garlic. Add flour, baking powder and nutmeg, add salt and pepper.
- Beat the eggs, add them with the milk and wine, mix until you obtain a compact dough, add approx. 1 hour covered and refrigerated.
- Cut rounds from the slices of bread using a cookie cutter (Ø approx. 9 cm). Spread the cheese in the shape of a dome over the bread slices, packing it down well.
- Fill a casserole dish with oil up to ⅓ of its height, heat to approx. 190°C. Place the malakoffs in portions using a slotted spoon, cheese side down, brown for approx. 4 minutes. Flip, continue cooking for approx. 2 minutes. Remove, drain on absorbent paper, keep warm in the half-open oven, arrange.
Accompaniement :
Ideal with a green salad or arugula with a slightly tangy vinaigrette. Pickles and dried meat go wonderfully with malakoffs.
Trick :
Use leftover bread to make croutons or breadcrumbs.
