DISH RESEARCH · Dish
Maluns
Buttery Swiss potato-and-flour crumbs, slowly fried into small golden niblets and seasoned with nutmeg and pepper.
About Maluns
Maluns are a classic dish of the Swiss canton of Graubünden, made from leftover boiled potatoes, flour and butter. This profile follows Swiss food writer Andie Pilot's straightforward version; cheese, fruit sauce and milky coffee remain serving accompaniments rather than core ingredients.
Potatoes provide an earthy base, butter adds rich dairy flavour, and nutmeg and black pepper give the crumbs gentle warmth. The long frying develops toasted, savoury edges.
The finished Maluns look like irregular golden potato pebbles or crumbs rather than a single cake. They are crisp and browned at the edges but remain tender and starchy inside.
Allergens in this recipe
Contains: Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Maluns
Andie Pilot's classic Graubünden Maluns.
- Boiled potatoesStarchy base
- Wheat flourCrumb structure
- NutmegWarm seasoning
- SaltSeasoning
- Black pepperPeppery seasoning
- ButterFrying fat and richness
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Boiled potatoes:
- Wheat flour:
- Nutmeg:
- Salt:
- Black pepper:
- Butter:
Origins & food traditions
The Swiss author identifies Maluns as a classic Bündner dish that grew from the canton’s early potato cultivation and use of leftover boiled potatoes.
Countries
- Switzerland
- SwitzerlandCatalogue link pending review
- AustriaCatalogue link pending review
Cuisines & regions
- Swiss Cuisine
- Graubünden Cuisine
- Swiss CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.