Malakoffs (Swiss Fondue Fritters) - cooking recipe

Ingredients

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

Preparation

Using a 3 inch ring cutter, cut one round from center of each slice of bread. Reserve crusts for another use.
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.
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.