Fondue Malakoffs
@cheftosca
Super crisp on the outside and melty on the inside, you’ll love these fondue fritters!
Medium
20 min
10
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
Instructions
- 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.
Fondue
Probably the funnest way to eat fondue as an appetizer!
I love this recipe because It’s like eating crispy fondue bites!
@cheftosca
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