Crispy Malakoff Cheese Balls with Dipping Sauce

Ingredients

• 1.5 cups Gruyère cheese, finely shredded
• ½ cup ham, finely diced
• ¾ cup bread crumbs (panko)
• 2 whole eggs
• ½ cup all-purpose flour
• 2 tbsp Dijon mustard
• 2 cups neutral oil for frying
• ½ cup cornichons (pickled gherkins) for serving

Instructions

1. 1

   Mix shredded Gruyère, diced ham, and Dijon mustard in a bowl until combined, then refrigerate while you prep the breading station.

2. 2

   Set up three shallow bowls: one with flour, one with beaten eggs, one with panko bread crumbs.

3. 3

   Scoop cheese-ham mixture into 8–10 balls about 1.5 inches wide, then roll each in flour, shaking off excess.

4. 4

   Dip floured balls into beaten egg, then roll in panko until fully coated. Chill breaded balls for 5 minutes.

5. 5

   Heat oil to 350°F in a heavy pot or deep skillet. Fry malakoff balls in batches until deep golden brown, about 2 minutes per batch—they should float and sizzle steadily.

6. 6

   Drain on paper towels. Serve hot with cornichons and a small bowl of Dijon mustard or sour cream for dipping.

Tools you’ll need

• mixing bowl
• three shallow bowls or plates
• heavy pot or deep skillet
• thermometer
• slotted spoon
• paper towels

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