📝 About This Recipe
Hailing from the shores of Lake Geneva, the Malakoff is a decadent Swiss specialty traditionally deep-fried to golden perfection. This air-fried version reimagines the classic, encasing a rich, molten Gruyère and white wine center within a shatteringly crisp breadcrumb shell. It’s a sophisticated, gooey masterpiece that brings the spirit of a Swiss chalet right to your kitchen without the heavy oil.
🥗 Ingredients
The Cheese Core
- 350 grams Gruyère AOP Cheese (finely grated, aged at least 12 months for best flavor)
- 2 tablespoons Dry White Wine (preferably a Swiss Chasselas or Sauvignon Blanc)
- 1 teaspoon Kirsch (traditional cherry brandy, optional but recommended)
- 2 tablespoons All-purpose Flour (to bind the cheese mixture)
- 2 large Egg Yolks (at room temperature)
- 1 clove Garlic (minced into a fine paste)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/4 teaspoon White Pepper (ground)
The Breading Station
- 1/2 cup All-purpose Flour (for the initial dredge)
- 2 large Whole Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1/2 teaspoon Paprika (for a golden color)
- 1 bottle Olive Oil Spray (high-quality spray for browning)
Traditional Accompaniments
- 1 jar Cornichons (small pickled cucumbers)
- 1/2 cup Pickled Pearl Onions (drained)
- 2 tablespoons Dijon Mustard (for dipping)
👨🍳 Instructions
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1
In a large mixing bowl, combine the finely grated Gruyère, 2 tablespoons of flour, nutmeg, white pepper, and minced garlic. Toss well to ensure the cheese is evenly coated with the flour.
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2
Add the white wine, Kirsch, and egg yolks to the cheese mixture. Using your hands or a stiff spatula, mix and press the ingredients together until a thick, moldable paste forms.
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3
Scoop approximately 2 tablespoons of the mixture and roll it between your palms to form a ball roughly the size of a golf ball. Repeat until you have 12 uniform balls.
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4
Place the cheese balls on a parchment-lined tray and freeze them for 20-30 minutes. This is a crucial step to ensure they don't melt too quickly in the air fryer.
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5
While the balls chill, set up your breading station: one bowl with 1/2 cup flour, one bowl with the beaten eggs, and one bowl with the Panko breadcrumbs mixed with paprika.
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6
Remove the cheese balls from the freezer. Dredge each ball first in the flour (shaking off excess), then dip in the egg wash, and finally roll in the Panko, pressing firmly to adhere.
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7
For an extra-thick crust that prevents leaks, dip the breaded balls back into the egg wash and then once more into the Panko (double breading).
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8
Preheat your air fryer to 375°F (190°C) for at least 5 minutes.
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9
Lightly spray the air fryer basket with olive oil. Place the Malakoffs in the basket, ensuring they are not touching to allow for maximum air circulation.
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10
Generously spray the tops of the cheese balls with olive oil spray. This is essential for achieving that deep-fried golden color in an air fryer.
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11
Air fry for 8-10 minutes. At the 5-minute mark, gently shake the basket or use tongs to rotate the balls, and give them another quick spray of oil.
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12
Remove the Malakoffs once they are deeply golden brown and just starting to show a tiny crack of molten cheese. Let them rest for 2 minutes before serving.
💡 Chef's Tips
Always use a high-quality Gruyère AOP for the signature nutty flavor; pre-shredded cheese in bags contains anti-caking agents that prevent proper melting. Don't skip the freezing step, as it creates a temperature buffer that allows the crust to crisp before the cheese completely liquefies. If you notice cheese leaking out during cooking, remove them immediately; they are done! For a variation, you can mix in a little bit of Appenzeller or Emmental cheese for a more complex 'fondue' flavor profile. Make sure the Panko is fine; if the flakes are too large, pulse them in a blender for 2 seconds for better coverage.
🍽️ Serving Suggestions
Serve hot with a side of sharp Dijon mustard for a spicy contrast. Pair with a crisp, acidic white wine like a Chasselas or a dry Riesling to cut through the richness. Accompany with a simple green salad dressed in a bright lemon vinaigrette. Follow the Swiss tradition by serving with plenty of cornichons and pickled onions. A chilled glass of sparkling cider also makes for a refreshing and festive pairing.