Malakoffs (Swiss Fondue Fritters)

• 6 slices white pullman bread
• 16 ounces gruyere cheese, grated
• 3 tablespoons flour
• 1/4 teaspoon freshly grated nutmeg
• 2 garlic cloves, finely chopped
• 2 eggs, lightly beaten
• salt & freshly ground black pepper, to taste
• 1/4 cup dry white wine (recommend Riesling)
• 2 tablespoons kirsch
• vegetable oil, for frying

1. Using a 3 inch ring cutter, cut one round from center of each slice of bread. Reserve crusts for another use.
2. Mix cheese, flour, nutmeg, garlic, eggs, salt, and pepper in a bowl. Slowly add wine and kirsch. Stir until a thick paste forms. Divide mixture between bread rounds, and using wet hands, mold cheese mixture into smooth 1 1/2 inch high mounds.
3. Pour enough oil into a 6 qt saucepan to reach a depth of 2 inches. Heat until a deep-fry thermometer reads 350 degrees F. Fry malakoffs cheese side down, flipping once, until golden brown and bread is crisp (6-8 minutes). Serve immediately.

white pullman bread, gruyere cheese, flour, nutmeg, garlic, eggs, salt, white wine, vegetable oil

Taken from www.food.com/recipe/malakoffs-swiss-fondue-fritters-509689 (may not work)