Appenzeller Cheese Crisps

Ingredients for Appenzeller Cheese Crisps

• 80ml whole milk

• 110g Appenzeller cheese, coarsely grated (350ml )

• 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

How to make Appenzeller Cheese Crisps

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.