APPENZELLER CHEESE CRISPS

Appenzeller Cheese Crisps image

Yield Makes about 45 hors d'oeuvres

Number Of Ingredients 12

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

Steps:

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 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.