Name: Appenzeller Cheese Crisps
Cook time: 1 hour
Total time: 1 1/2 hours
Yield: Makes about 45 hors d'oeuvres
Ingredients: 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; a 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip; a deep-fat thermometer

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Appenzeller Cheese CrispsDitte Isager

These 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 for that long).

Cooks' note:

Cheese crisps can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container, layered between sheets of parchment or wax paper, at room temperature. Recrisp on a baking sheet in a preheated 350°F oven, about 15 minutes.

Recipe notes

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