Malakoffs La Côte Colin Jollien
Malakoff Elise Heuberger


Malakoffs have been around since the 19th century but there are many different stories about their mysterious origins. Some people think these cheese fritters were named after the Russian General Malakoff who loved them. Others think the recipe was brought back by La Côte mercenaries who conquered Malakoff Fort in the Crimean War.

Recipe for 4

There are several recipes for Malakoffs. Here’s one used by Vaudois farming women:
- 400 g Gruyère AOP mi-salé
- 200 g flour
- 300 ml La Côte white wine
- 150 ml milk
- 3 eggs
- 1 tablespoon of oil
- Salt

Cut the cheese into short 1 inch thick sticks
Marinade for a few hours in the white wine
Mix the flour, eggs and milk until smooth
Add a pinch of salt and the oil
Remove the cheese from the wine, dust with flour then coat generously in the batter
Fry at 180 degrees until well browned
Wipe the Malakoffs with kitchen towel
Serve hot with a nice green salad


  • Restaurant Au Coeur de la Côte
  • Doris Antonini & Philip Wolfsteiner
    Route du Vignoble 12
  • 1884 Vinzel - CH



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