Orsières fondants

Grate the raclette cheese using a fairly fine grater.

Add the pressed garlic. Mix in the flour, baking powder and nutmeg. Season with salt and pepper.

Whisk the eggs, add the milk and wine.

Mix into a compact dough. Cover and chill for about an hour.

Cut the slices of bread into rounds using a cookie cutter with a diameter of around 9cm.

Divide the cheese mixture between the rounds of bread, creating little domes. Press firmly.

Fill a pan or a deep fryer with oil. Heat to 190 degrees.

In batches, place the fondants in the pan using a slotted spoon, cheese side down. Fry for about 4 minutes until golden brown.

Flip and cook the other side for about 2 minutes. Remove from the pan, drain on absorbent paper and serve!