Cheesy Appenzeller Twizzlers
(original recipe from Epicurious)
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). Makes about 45
hors d’oeuvres
Ingredients:
- 1/3 cup whole milk
- 240 grams Appenzeller cheese, coarsely
grated (1 1/2 cups)
- 30 grams finely grated Parmesan
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) …. you know
what to do with the leftovers!
- 1 quart vegetable oil
Special Equipment
- 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip
- Deep-fat Thermometer
Preparation
and Cooking:
- 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 four (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 the same manner.
- Serve warm or at room temperature.
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. Re-crisp on a baking sheet in a preheated 350°F oven, about 2-5 minutes.
Enjoy!
