60 minutes preparation and cooking time
- 300 grams of Lustenberger 1862, grated
- 30 grams of flour
- 1 tsp. baking powder
- 2 garlic cloves
- 3 eggs
- 0.5 dl white wine
- 1 cl kirsch (brandy)
- Salt, nutmeg, pepper
- 12 slices of bread for toasting, cut round, about 8 cm in diameter
- 1 liter of oil for frying
- Mix the flour and baking powder. Mix together the grated Lustenberger 1862 and the pressed garlic cloves.
- In a second bowl, mix the two eggs with the white wine and 1 cl of kirsch brandy if desired. Season. Work the mixture into a firm dough with the flour-cheese mixture.
- Separate the third egg. Beat the egg white until stiff and coat the slices of bread with this. Place a cheese ball on each slice of bread, flatten into a half-circle and sprinkle some flour on top.
- Heat the frying oil to 160 °C (320°F). Fry the cheese slices with the toast for each portion for about 4 minutes, turn and fry again for 1 minute. Allow to dry on kitchen towels and serve hot. Serve with salad.