U.S. Fries with Mala Cheese Fondue

  • Ready Time: 40min
    1 Review
  • Prep Time: 10min
    Cook Time: 30min
  • Cuisine: Asian
  • Serves: 1-2
    Prep Method: Baked
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Ingredients (for the cheese fondue) 

  • 500 grams (18 oz) of Camembert cheese
  • 400 grams (14 oz) of Gruyère cheese
  • 400 grams (14 oz) of Fontina cheese
  • 625 ml (2 1/2 cups) of dry white wine
  • 6 teaspoons of cornstarch
  • 7 tablespoons of apple juice
  • 3 small cloves of garlic
  • Freshly ground pepper
  • 3 teaspoons of mala powder

Ingredients (to serve)

  • 2 cups of Frozen U.S. Crinkle Cut Fries
  • 2 cups of Frozen U.S. Straight Cut Fries
  • 1 carrot, peeled and sliced into thick matchsticks
  • 1 head of fresh broccoli, cut into florets
  • 2 tablespoons of olive oil
  • A dash of pink salt
  • ½ tablespoon of ranch seasoning mix
  • A pinch of freshly ground black pepper

Prep Time: 10min | Cook Time: 30min


  1. In a large bowl, add the frozen U.S. Fries, pink salt, olive oil and toss well. Lay the U.S. Fries on to a baking sheet and bake at 250°C for 15 – 20 minutes. Take them out from oven and put them into large bowl. Sprinkle with pink salt, ranch seasoning mix, black pepper, and toss well.
  2. Bring a large saucepan of salted water to a boil. Add the carrots and blanch for 3 minutes then strain the water. Add them into a bowl of ice water right away to stop the carrots from cooking. This also helps cooling them. In another large saucepan, bring the water to a boil. Add the broccoli and blanch until they turn bright green and slightly softened for about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  3. Remove the rind from the Camembert and chop the soft cheese into small cubes. Cut the Gruyère and Fontina into small cubes as well. Heat the wine in a large pot until it starts to simmer. Add the cheese and use a large whisk to slowly melt the cheese into the wine. Meanwhile, in a small bowl, mix together the cornstarch, mala powder, and apple juice.
  4. Once the cheese has fully melted into the wine, slowly whisk in some of the cornstarch mixture. You may not need all of it – use enough until you have a thick consistency, but still light enough to easily coat a piece of potato or vegetable. If your fondue is too thick, simply thin it with some more white wine. Add the garlic cloves and season with some pepper. Pour the fondue into the prepared pot and serve immediately with baked U.S. Crinkle Cut Fries, U.S. Straight Cut Fries, carrots and broccoli. Enjoy!


1 Review

1 year ago

I like this very much and this is too easy to make. That's why I'm always make this recipe too much....Read Full Review

1 year ago

I like this very much and this is too easy to make. That's why I'm always make this recipe too much. ?

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