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Old 11-19-2009, 07:00 AM   #1
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low carb french fry alternative?

I want to make fish and chips tonight for dinner. Does anyone have any ideas for a vegetable to use in the place of potatoes for the fries? I've heard that turnip and jicama are good but I have no idea what they taste like. Also, I plan on using pork rinds for the breading on the fish, do you think this would work well or is there something else that would work better?
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Old 11-19-2009, 07:27 AM   #2
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Daikon works well as a substitute. There was a l/c tv show on "Blaine's Low Carb Kitchen", where he had a recipe for "Boardwalk Fries" using daikon. Here is a link to the recipe:
Blaine's Low Carb Kitchen : Boardwalk Fries Recipe : Discovery Health
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Old 11-19-2009, 07:54 AM   #3
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We use any/all of the following - zucchini, butternut squash, fresh pie pumpkins, green beans, asparagus, cauliflower....

For the zucchini, I whip up an eggwhite til frothy, cut the zucchini into fry-sized strips, toss with the eggwhite, then roll in Parm cheese and ovenroast at 425* til browning on all sides, turning once after about 12 to 15 minutes.

For the other veggies, toss with olive oil and spread in a single layer on a foil lined pan (same with zuke BTW) and sprinkle with garlic or other salt, roast til browning.

For the hard squashes (butternut and pumpkin) cut into fry strips, toss with a little olive oil, and roast as above til browning.

They're all really good!

And yes, the pork rinds will work as a breading, but I like it mixed half and half with Parm cheese (the green can kind) - it makes a nice crust on it that way. Again, I like a beaten eggwhite, or another good coating to stick the rinds on the fish is mayonnaise. I like to mix in some Frank's Red Hot sauce with the mayo, coat the fish, press firmly into the crumb mixture, and fry in extra light olive oil or peanut oil.
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Old 11-19-2009, 08:18 AM   #4
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Sweet potato fries are delicious.
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Old 11-19-2009, 08:57 AM   #5
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This is how i make fries now and they are great !!!! I use frozen cauliflower, put a layer on paper towels and place in the microwave on 50% power for about 5 mins, change the paper towels and microwave at the same power for another 5 to 10 minutes (i can't remember exactly how long i nuked it) I just nuke it until it gets small brown spots on it. Putting it in the microwave at 50% power dries it out a little which lets it become crisp in the deep fryer. I've tried everything for fries but veggies are just too wet to get crisp so the microwaving lets it dry out a little. Fry it until it gets as brown and crisp as you like. Just be careful when frying....you may have to have a lid nearby in case it spatters........ It is the closest thing to fries i have ever made.

Last edited by pita; 11-19-2009 at 08:59 AM..
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Old 11-19-2009, 09:31 AM   #6
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Quote:
Originally Posted by Charski View Post

For the zucchini, I whip up an eggwhite til frothy, cut the zucchini into fry-sized strips, toss with the eggwhite, then roll in Parm cheese and ovenroast at 425* til browning on all sides, turning once after about 12 to 15 minutes.
This is my favorite, they are so good (great recipe Charski!). I also like pumpkin fries, and sweet potato fries.
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Old 11-19-2009, 09:37 AM   #7
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Rutabagas are a milder flavor than turnips but cook up about the same way.
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Old 11-19-2009, 10:42 AM   #8
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Quote:
Originally Posted by Charski View Post
We use any/all of the following - zucchini, butternut squash, fresh pie pumpkins, green beans, asparagus, cauliflower....

For the zucchini, I whip up an eggwhite til frothy, cut the zucchini into fry-sized strips, toss with the eggwhite, then roll in Parm cheese and ovenroast at 425* til browning on all sides, turning once after about 12 to 15 minutes.

For the other veggies, toss with olive oil and spread in a single layer on a foil lined pan (same with zuke BTW) and sprinkle with garlic or other salt, roast til browning.

For the hard squashes (butternut and pumpkin) cut into fry strips, toss with a little olive oil, and roast as above til browning.

They're all really good!

And yes, the pork rinds will work as a breading, but I like it mixed half and half with Parm cheese (the green can kind) - it makes a nice crust on it that way. Again, I like a beaten eggwhite, or another good coating to stick the rinds on the fish is mayonnaise. I like to mix in some Frank's Red Hot sauce with the mayo, coat the fish, press firmly into the crumb mixture, and fry in extra light olive oil or peanut oil.

Wow these are all great ideas! I think I might try the coating idea for the fish.
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Old 11-19-2009, 10:43 AM   #9
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Quote:
Originally Posted by Rdm View Post
Sweet potato fries are delicious.
I would love to have some sweet potato fries but isn't the carb count pretty high? I"ll have to look into that.
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Old 11-19-2009, 10:44 AM   #10
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Quote:
Originally Posted by Dottie View Post
Rutabagas are a milder flavor than turnips but cook up about the same way.

I've been doing some research and I think I might try rutabagas tonight, they sound like they would be good.
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Old 11-19-2009, 11:47 AM   #11
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Originally Posted by chasemama23 View Post
I would love to have some sweet potato fries but isn't the carb count pretty high? I"ll have to look into that.
Sweet potatoes are a healthy addition to a lc woe. Not everything has to be an Induction level veggie.
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Old 11-20-2009, 05:45 AM   #12
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Quote:
Originally Posted by Rdm View Post
Sweet potatoes are a healthy addition to a lc woe. Not everything has to be an Induction level veggie.
I know that but I think it would probably be part of my diet when I'm at maintenance or on a day when I have planned the rest of my meals to be lower in carbs to make up for it.
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Old 11-20-2009, 05:47 AM   #13
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So I ended up trying the rutabaga fries...they were ok but a little bitter, the texture was pretty good though I had been worried about that. I guess I"ll just have to try all the different veggies to see which one is best, thanks everyone.
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Old 11-20-2009, 05:50 AM   #14
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We fry jicama.
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Old 11-20-2009, 06:05 AM   #15
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I can't believe no one mentioned green bean fries!
http://www.lowcarbfriends.com/bbs/lo...fries-omg.html
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Old 11-20-2009, 06:28 AM   #16
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We fry jicama.
I think this will be my next experiment!
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Old 11-24-2009, 11:03 AM   #17
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It's not french fries, exactly-- but I bread and pan fry Sliced Portobella mushrooms to serve with my fried catfish and crab cakes. For the breading, I use a mix of Parmesan Cheese (canister style) and unflavored protein powder over an egg wash.

Last edited by Erica L. Butler; 11-24-2009 at 11:04 AM..
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Old 11-24-2009, 11:23 AM   #18
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baked turnips

Peel and cut or dice uniform pieces of turnips. I think they have a really sharp/bitter taste, so I soak the pieces in a mix of milk and water to cover, for about 30 minutes. Preheat oven to 400*.

Shake off moisture well, salt and pepper. Put them in a baking pan, generously coat with olive oil. I use parchment paper, so they don't stick, but another trick is to preheat pan for about 3-4 minutes, then put cold turnips in them. Bake @ 400* for about 40 minutes, they do take longer than potatoes.

I have done sweet potato slices and rutabagas. YUMMMMY
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