Our product
The Malakoff, the way it should be.
A traditional Vaudois product, made in Switzerland, designed to be served as is or added easily to your menu.
Characteristics
The product
A fried Gruyère AOP fritter, crispy on the outside, melting on the inside: the very definition of a Malakoff as it's loved in the canton of Vaud. It was originally known as the Vinzel fritter, before becoming the Malakoff, and today the KOFF.
The taste
The honest, authentic taste of Gruyère AOP, no artifice: a warm taste, almost a taste of childhood, that doesn't need reinventing. It pairs just as well with a touch of acidity as with a simple turn of the pepper mill.
The texture
A golden, crisp crust from frying, a stretchy centre, built to stay enjoyable through service, not just fresh out of the fryer.
The production
Made in Switzerland, on the Vaud Riviera (canton of Vaud), with one requirement above all: consistency. Each Malakoff is individually shaped, and every batch must behave the same way in your kitchen.
Production & ingredients
KOFF's Malakoff is a heart of Gruyère AOP wrapped in a batter made with white wine, kirsch, flour and Swiss whole eggs, then fried until it reaches its signature golden crust. No preservatives, no flavor enhancers, no endless ingredient list: just the version we love, made properly. Traditionally served on a slice of toasted bread, with a touch of mustard.
Each Malakoff is individually shaped and smoothed, in Switzerland, on the Vaud Riviera, with the same requirement: that the product behaves the same way in your kitchen, from the first to the last Malakoff of your order. Following our cooking instructions, the result stays neat and golden, every time.
Storage
KOFF Malakoffs are delivered and kept frozen until you're ready to prepare them. They can be cooked straight from frozen, or thawed in advance using whichever method suits your kitchen best.
Thawing & cooking
Simple, fast, no special equipment needed: the KOFF Malakoff fits easily into your kitchen's routine. Depending on your needs, it can be cooked straight from frozen or thawed 24 hours in advance.
Cooking straight from frozen
No thawing needed.
- Deep fryer 180 °C, 1 min 30
- Then finish in the oven at 180 °C, 6 minutes
Cooking after thawing
Remove the Malakoffs from the freezer 24 hours in advance and place them in the fridge, at around 4 °C.
Option 1: Deep fryer
- Deep fryer 160 °C, 5 minutes
Option 2: Deep fryer + oven
- Deep fryer 180 °C, 1 min 30
- Then oven 180 °C, 2 min 30
How to serve it
The Malakoff is traditionally served hot, as a bite-sized starter, a first course, or a sharing plate: just as good eaten on the go as in a more elaborate setting. It's often paired with a green salad or a charcuterie board, and works just as well with pickles, such as our pickled red onions, pickled mustard seeds, jalapeños or gherkins, which we also offer to restaurateurs. Easy to reinvent, it also lends itself to a more refined version, for example with marinated pickles and a touch of grated truffle: yours to compose to suit your menu.
Available formats
Three formats that adapt to demand, not the other way around.
The Small slips easily into a bite-sized starter or an aperitif, the Medium works just as well in a salad as in a main, the Large holds its own: a buffet, a sit-down meal, or a sharing plate.
One recipe, one method, three ways to put it on your menu.
Small
Aperitif format, finger food
22 g/piece, 45 pieces/kg
Medium
Starter format
42.5 g/piece, 23 pieces/kg
Large
Main course format, sharing
59 g/piece, 16 pieces/kg
Trade pricing shared on request, once we're in touch.