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Lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter. They are wonderful when hot – and they’re still amazing at room temperature or even a few days later if you can keep them around that long. ;o) You'll need a 12-oz plastic squeeze bottle with a 1/16-inch hole in tip and a deep-fat thermometer. Courtesy Gourmet mag. *** NOTE: You can sub Emmenthaler Swiss. for the Appenzeller.
- 1⁄3 cup whole milk
- 1⁄4 lb Appenzeller cheese, 1 1/2 cups, coarsely grated or 1⁄4 lb emmenthaler cheese, coarsely grated
- 1⁄2 ounce finely grated parmigiano-reggiano cheese (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
- Bring milk just to a boil over moderate heat in a 3-quart heavy sauce pan 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 350°F Working very quickly, squeeze batter into hot oil in loose swirls to form 4 (2 ½-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.