Appenzeller Cheese Crisps Recipe

Name: Appenzeller Cheese Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup whole milk; 14 lb Appenzeller cheese, 1 1/2 cups, coarsely grated or 14 lb emmenthaler cheese, coarsely grated; 12 ounce finely grated parmigiano-reggiano cheese (1/4 cup); ¾ cup all-purpose flour; ¼ teaspoon baking powder; ½ teaspoon salt; ⅛ teaspoon black pepper; 2 large eggs, lightly beaten; ⅓ cup beer (not dark); 1 quart vegetable oil

Servings: persons

⅓ cup whole milk
14 lb Appenzeller cheese, 1 1/2 cups, coarsely grated or 14 lb emmenthaler cheese, coarsely grated
12 ounce finely grated parmigiano-reggiano cheese (1/4 cup)
¾ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
⅛ teaspoon black pepper
2 large eggs, lightly beaten
⅓ cup beer (not dark)
1 quart vegetable oil

1
Bring milk just to a boil over moderate heat in a 3-quart heavy sauce pan and remove from heat.
2
Whisk in cheeses until melted, then cool to room temperature, about 15 minutes.
3
Meanwhile, whisk together flour, baking powder, salt and pepper in a large bowl.
4
Stir eggs and beer into cheese mixture, then stir into flour mixture until combined.
5
Force batter through a medium-mesh sieve into a 2-quart measure or bowl and let stand, uncovered, 30 minutes.
6
Transfer batter to squeeze bottle.
7
Heat oil in a deep 10-inch heavy skillet (preferably cast iron) until thermometer registers 350F 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.
8
(Rounds will expand to about 3 inches as they cook.
9
).
10
Transfer with a slotted spoon to paper towels to drain in 1 layer.
11
Make more crisps in same manner.
12
Serve warm or at room temperature.

7111

kcal

Calories

583

Fat

Carbs

428

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup whole milk, 14 lb Appenzeller cheese, 1 1/2 cups, coarsely grated or 14 lb emmenthaler cheese, coarsely grated, 12 ounce finely grated parmigiano-reggiano cheese (1/4 cup), ¾ cup all-purpose flour, and more.

Yes, Appenzeller Cheese Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Appenzeller Cheese Crisps

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