Name: Appenzeller Cheese Crisps
Yield: 4 servings
Ingredients: 1/3 cup whole milk; 1/4 pound Appenzeller cheese, coarsely grated (1 1/2 cups); 1/2 ounce; (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

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
Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.
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
Transfer batter to squeeze bottle.
5
Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until thermometer registers 320u00b0F. 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.

Appenzeller Cheese Crisps

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