Appenzeller Cheese Crisps

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.1 teaspoon pepper black
• 1.5 cups cheese grated
• 0.3 cup beer dark (not )
• 2 large eggs lightly beaten
• 0.8 cup flour all-purpose
• 0.3 cup parmesan finely grated
• 0.5 teaspoon salt 
• 1 quart vegetable oil 
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• sieve
• kitchen thermometer
• wax paper
• slotted spoon

Directions

1. Bring milk just to a boil over moderate heat in a 3-quart heavy saucepan and remove from heat.
2. Whisk in cheeses until melted, then cool to room temperature, about 15 minutes.
3. Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.
4. 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.
5. Transfer batter to squeeze bottle.
6. 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.)
7. Transfer with a slotted spoon to paper towels to drain in 1 layer. Make more crisps in same manner.
8. Serve warm or at room temperature.
9. 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.