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Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

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.

Ingredients Nutrition

Directions

  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. Force batter through a medium-mesh sieve into a 2-quart measure or bowl and let stand, uncovered, 30 minutes.
  5. Transfer batter to squeeze bottle.
  6. 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.).
  7. 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.