Appenzeller Cheese Crisps

Ingredients for Appenzeller Cheese Crisps

• 80ml whole milk

• 110g Appenzeller cheese, coarsely grated (230g )

• 15g finely grated Parmigiano-Reggiano (30g )

• 90g plain flour

• 1/4 teaspoons baking powder

• 1/2 teaspoons salt

• 1/8 teaspoons black pepper

• 2 large eggs, lightly beaten

• 80ml beer (not dark)

• 0.9L vegetable oil

• a 350g plastic squeeze bottle with a 1/16-inch hole in tip

• a deep-fat thermometer

Bring milk just to a boil over moderate heat in a 3-quart heavy saucepan and remove from heat. Whisk in cheeses until melted, then cool to room temperature, about 15 minutes.

Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.

Stir eggs and beer into cheese mixture, then stir into flour mixture until combined. Force batter through a medium-mesh sieve into a 2-quart measure or bowl and let stand, uncovered, 30 minutes.

Transfer batter to squeeze bottle.

Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until thermometer registers 160°C. Working very quickly, squeeze batter into hot oil in loose swirls to form 4 (2 1/2-inch) lacy rounds, then fry, turning over once, until golden, about 1 minute total. (Rounds will expand to about 3 inches as they cook.) Transfer with a slotted spoon to paper towels to drain in 1 layer. Make more crisps in same manner. Serve warm or at room temperature.

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