- 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
- Special equipment: a 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip; a deep-fat thermometer
- 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 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.