Appenzeller Cheese Crisps

• 1/3 cup whole milk
• 1/4 pound Appenzeller cheese, coarsely grated (1 1/2 cups)
• 1/2 ounce
• (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

1. 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.
2. Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.
3. 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.
4. Transfer batter to squeeze bottle.
5. Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until thermometer registers 320u0b0F. Working very quickly, squeeze batter into hot oil in loose swirls to form 4 (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 same manner. Serve warm or at room temperature.

milk, appenzeller cheese, flour, baking powder, salt, black pepper, eggs, beer, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/appenzeller-cheese-crisps-238441 (may not work)