Malakoff à la Lustenberger 1862

60 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
Malakoff

ingredients

  • 300 grams of Lustenberger 1862, grated
  • 30 grams of flour
  • 1 tsp. baking powder
  • 2 garlic cloves
  • 3 eggs
  • 0.5 dl white wine
  • 1 cl kirsch (brandy)
  • Salt, nutmeg, pepper
  • 12 slices of bread for toasting, cut round, about 8 cm in diameter
  • 1 liter of oil for frying

preparation

  1. Mix the flour and baking powder. Mix together the grated Lustenberger 1862 and the pressed garlic cloves.
  2. In a second bowl, mix the two eggs with the white wine and 1 cl of kirsch brandy if desired. Season. Work the mixture into a firm dough with the flour-cheese mixture.
  3. Separate the third egg. Beat the egg white until stiff and coat the slices of bread with this. Place a cheese ball on each slice of bread, flatten into a half-circle and sprinkle some flour on top.
  4. Heat the frying oil to 160 °C (320°F). Fry the cheese slices with the toast for each portion for about 4 minutes, turn and fry again for 1 minute. Allow to dry on kitchen towels and serve hot. Serve with salad.

Comments

  • Gilbert

    Malakoff kenne ich noch von meiner Kindheit von meiner Tante in der Westschweiz. Das sollte ich einmal selbst ausprobieren und in Erinnerungen schwelgen.

  • walter grossen

    nur noch einwenig natronpulfer hinein das schmeckt auch sonst alles vom feinsten macht weiter so

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