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Serves 6-8 as a side dish
Start to finish: 45 minutes plus chilling time
from Edible Seattle January/February 2010
Although Sam will eat Emmer anyway as long as it's cooked, after a bit more prodding he told me about these emmer fries.
4 cups whole milk
1 cup water
2 tablespoons butter
2 1/4 cups cracked emmer
1 cup grated Gruyère
1/2 cup grated Parmesan
1/2 tsp fresh thyme
salt and pepper to taste
flour for dusting
1/2 cup olive oil for frying, plus more as needed
Lightly oil 13 x 9-inch metal baking pan.
Bring milk, water and butter to boil in a large, heavy saucepan over high heat. Gradually whisk in emmer. Reduce heat to low and cook until tender, about 20 minutes. Remove from heat, and stir in both cheeses and the thyme. Season to taste with salt and pepper.
Immediately transfer emmer to prepared baking pan, spreading evenly to cover. Refrigerate until cool and firm, about one hour. (The chilled emmer sticks can be prepared up to one day ahead. Cover and keep refrigerated.)
Cut the chilled emmer lengthwise in pan into three 3-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set strips aside.
Preheat oven to 300 degrees. Heat 1/2 cup olive oil in a large, heavy skillet over medium-high heat. Place the flour in a pie plate. Lightly coat emmer strips with flour; shake off the excess. Working in batches, fry the strips until golden brown on all sides, about five minutes, adding more oil as necessary.
Using a slotted spoon or tongs, transfer the fries to paper towels to absorb excess oil. Place fries on a baking sheet and keep warm in the oven while cooking the remaining batches. Transfer fries to large platter and serve with homemade ketchup.
*vegetarian
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