Fondue Malakoffs

@cheftosca

Super crisp on the outside and melty on the inside, you’ll love these fondue fritters!

Medium

20 min

Ingredients

300 grams La Fondue Vegan (quantity may vary depending on the size of ice molds. I recommend using an ice mold that make round ice cubes for a smoother finish)
150 grams flour
120 ml water
150 grams breadcrumbs
Salt to taste
Frying oil (enough for deep frying)
Optional: Spice of choice (e.g., 1 teaspoon chili powder, curry powder, za’atar, or your preferred spice mix) to flavor the batter

Begin by dividing the La Fondue Vegan into 10 ice-cube maker holes. Place the mold in the freezer and let them chill for at least 4 hours, preferably overnight. This step will help the fondue be firm and hold its shape during the frying process.
In a mixing bowl, combine the flour, water, and your chosen spice (if using) to create the batter. Mix until you have a smooth, lump-free consistency. Adjust the water or flour as needed to achieve the right thickness – it should be thick enough to coat the back of a spoon but still flow slightly.
Place the breadcrumbs in a separate bowl.
Heat the frying oil in a deep saucepan or deep fryer to 175-190°C.
Take a cube of La Fondue Vegan and dip it into the batter, ensuring it’s fully coated.
Roll the coated cube in the breadcrumbs, pressing gently to ensure the crumbs adhere.
Once the oil has reached the desired temperature, carefully lower the coated Malakoffs into the hot oil using a slotted spoon or tongs.
Fry the Malakoffs, one after the other, as soon as they are coated, for about 3-4 minutes or until they turn golden brown and crispy on the outside.
Using a slotted spoon, remove the fried Malakoffs from the oil and place them on a plate lined with paper towels to drain any excess oil.
Sprinkle a pinch of salt over the hot Malakoffs to enhance the flavor.
Serve the Malakoffs immediately while they’re hot and the vegan fondue inside is deliciously melty.