Appenzeller Cheese Crisps

From the kitchen of Carly

Crispy, golden discs of tangy Appenzeller and sharp Parmigiano punched up with beer. These cheese crisps are pure savory indulgence, light and shattering on the tongue. Perfect alongside drinks or scattered across a charcuterie board.

Appenzeller Cheese Crisps

Appenzeller has a sharp, slightly sweet bite that sings when fried into lacy, shattering crisps. Beer in the batter adds fermented depth, and the whole thing hinges on forcing the batter through a squeeze bottle into oil barely warm enough to cook them gently, so the edges crisp before the centers go dense. Serve warm, salty, and crunchy.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/3 cupwhole milk
  • 1/4 lbAppenzeller cheese, coarsely grated
  • 1/2 ozfinely grated Parmigiano-Reggiano
  • 3/4 cupall-purpose flour
  • 1/4 tspbaking powder
  • 1/2 tspsalt
  • 1/8 tspblack pepper
  • 2 largeeggs, lightly beaten
  • 1/3 cupbeer
  • 1 quartvegetable oil
  • 1a 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip; a deep-fat thermometer

Instructions

  1. Pour the milk into a 3-quart heavy saucepan and set it over moderate heat just until it reaches a boil, then pull the pan off the burner. Whisk in both cheeses until fully melted, then leave the mixture to cool to room temperature, about 15 minutes.

  2. While the cheese mixture cools, combine the flour, baking powder, salt, and pepper in a large bowl and whisk to distribute everything evenly.

  3. Stir the eggs and beer into the cooled cheese mixture until smooth, then pour that into the flour mixture and stir until just combined. Force the batter through a medium-mesh sieve into a 2-quart measure or bowl, then leave it to rest, uncovered, for 30 minutes.

  4. Funnel the batter into the squeeze bottle.

  5. Fill a deep 10-inch heavy skillet, preferably cast-iron, with the oil and bring it up to 320°F on a deep-fat thermometer. Moving quickly, squeeze the batter into the hot oil in loose swirls to form 4 lacy rounds, each about 2 1/2 inches across. Fry, flipping once, until golden, about 1 minute total. The rounds will puff and spread to roughly 3 inches as they cook. Lift them out with a slotted spoon and drain in a single layer on paper towels. Repeat with the remaining batter and serve warm or at room temperature.

Tips from the kitchen

  • The batter must rest 30 minutes uncovered, no shortcuts. It thickens as it sits, which helps the squeezed swirls hold their shape and get lacy instead of puffy. If it thickens too much, thin with a splash more beer.
  • Keep oil at a steady 320°F, not hotter. Higher heat will brown them before they crisp through. Use a deep-fat thermometer and check often, especially between batches.
  • Squeeze the batter quickly in loose swirls, don't overthink the shape. They'll expand and connect as they fry. If your swirls come out too thick, the batter needs to be a bit thinner (more beer).
  • Drain on paper towels in a single layer so steam can escape and they stay crispy. Stack them while warm and moisture gets trapped.

Variations

  • Gruyère swap: Use good Swiss Gruyère instead of Appenzeller for a nuttier, less funky flavor, same technique.
  • Smoked paprika finish: Dust crisps with smoked paprika while still warm for a subtle spice and color.
  • Sage brown butter: Serve with sage brown butter for dipping instead of eating plain, a richer appetizer move.
  • Grana Padano all the way: Skip the Appenzeller and use 2 cups grated Grana Padano for a cleaner, less intense cheese flavor.

Make ahead and storage

Store cooled crisps in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 300°F oven for 5 minutes to restore crispness.