Vegan Swiss Maluns
Maluns is a rustic, beloved traditional dish from the Swiss canton of Graubünden: soft, crumbly potato‑flour dumplings fried until golden and crisp on the outside, while staying tender inside. This fully vegan version keeps the authentic simple ingredients and comforting texture, using no eggs or dairy. It is traditionally served with sweet apple compote or savoury sides — wholesome, filling, and packed with homely Alpine flavour.
Shared by katty
Time
45 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 500g floury potatoes, boiled in their skins until tender, then peeled and mashed
- 150–180g plain flour or spelt flour
- 1 tbsp neutral oil or melted vegan butter,, ½ tsp salt
- Pinch of nutmeg (traditional Alpine touch)
- 3–4 tbsp oil or vegan butter for frying
- To serve: sweet apple compote, or sautéed onions and mushrooms
👩‍🍳 Instructions
- 1
Make the dough: While the mashed potatoes are still warm, gradually add flour, salt, nutmeg, and oil. Mix gently until you have a firm, slightly crumbly dough that holds together when pressed — do not over‑knead or add too much flour, or they will become heavy.
- 2
Shape: Take small amounts of dough and roll between your palms into rough, uneven nuggets or small dumplings about the size of a walnut.
- 3
Fry: Heat plenty of oil or butter in a large heavy pan over medium heat. Add the maluns in batches, leaving space between them so they crisp up rather than steam. Fry for 15–20 minutes, turning often, until golden all over and crispy on the outside.
- 4
Finish: Drain briefly on paper towel if needed, season lightly with extra salt, and serve warm. Enjoy traditionally with sweet apple compote, or with caramelised onions and mushrooms for a savoury twist.