- 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)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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