Appenzeller Cheese Crisps
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
45 hors d’oeuvres
ingredients
- 78.78 ml whole milk
- 113.39 g Appenzeller cheese, 1 1/2 cups, coarsely grated or 113.39 g emmenthaler cheese, coarsely grated
- 14.17 g finely grated parmigiano-reggiano cheese (1/4 cup)
- 177.44 ml all-purpose flour
- 1.23 ml baking powder
- 2.46 ml salt
- 0.61 ml black pepper
- 2 large eggs, lightly beaten
- 78.78 ml beer (not dark)
- 946.0 ml vegetable oil
directions
- 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.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California