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Appenzeller Cheese Crisps

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Appenzeller Cheese Crisps

Appenzeller Cheese Crisps

amanda

Equipment

  • - Baking Sheet

  • - Parchment Paper or Silicone Baking Mat

  • - Cheese Grater (for grating the Appenzeller cheese)

  • - Oven Mitts

  • - Kitchen Scale (optional, but can ensure precise measurements)

  • - Rubber Spatula

  • - Food Processor (to create a finer dough if needed)

  • - Mixing Bowls (various sizes for mixing ingredients)

  • - Cheese Slicer or Utility Knife (for cutting the cheese into uniform pieces, though this step is typically more manual than requiring specialized equipment)

  • - Cooling Rack (optional, if you prefer to cool crisps on racks instead of directly on the sheet)

Ingredients

  • 1/3 cup whole milk

  • 1/4 pound Appenzeller cheese, coarsely grated (1 1/2 cups)

  • 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)

  • 3/4 cup all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

  • 2 large eggs, lightly beaten

  • 1/3 cup beer (not dark)

  • 1 quart vegetable oil

  • a 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip; a deep-fat thermometer

Instructions

1

Instruction 1

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.
2

Instruction 2

Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.
3

Instruction 3

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.
4

Instruction 4

Transfer batter to squeeze bottle.
5

Instruction 5

Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until thermometer registers 320°F. 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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