Malakoff - Fried Gruyère Balls – Recipes Using Gruyere Cheese | CulinaryCreationss

Ingredients

• For the Malakoff Mixture:
• 10 ounces (about 2 ½ cups) Gruyère cheese , freshly grated (aim for Swiss Gruyère cheese for best flavor)
• ¼ cup all-purpose flour
• 2 large eggs, lightly beaten
• ¼ cup dry white wine (e.g., Chasselas, Sauvignon Blanc, or Pinot Grigio)
• Non-alcohol swap note: For a non-alcoholic option, you can use an equal amount of chicken or vegetable broth, or even water with a tiny splash of white wine vinegar for tang.
• ½ teaspoon Dijon mustard (optional, but adds a lovely zing)
• ¼ teaspoon freshly grated nutmeg (optional, enhances cheesy flavor)
• Pinch of black pepper
• For Breading & Frying:
• 2 large eggs, whisked (for the dredge)
• 1 cup fine breadcrumbs (Panko is too coarse; fine breadcrumbs create a tighter, leak-proof seal)
• 4-6 cups neutral oil for frying (e.g., canola, vegetable, grapeseed), enough to submerge the balls