potato substitute questions

[ProfGumby]

Okay, I was wondering..

has anyone come up with a veggie that can replace taters and be used to make french fries?

I was thinking eggplant, but that is not real firm.

I love fried eggplant strips and by using Atkins bake mix and some seasonings, I can get a really acceptable dish that is so much like the Italian classic from my youth... I fry em in canola or olive oil and drain them well. Sprinkle a little Parmesan cheese and real zippy Italian dressing on em and yum! :yum:

Dang, now I'm hungry again....... :yum: :lol: :yum:

Back to the topic, what have you done to replace taters? And how do you prepare em?

BTW Rutabagas is out....... :Puke:

[MetalMom]

I dont have the answer but would also love to hear feedback on this one. I really miss my taters :yum:

[Dreamy1]

Ummmmm...OK what about cauliflowerpieces dipped in egg then ground nuts with seaonings(Garlic and whatever else you like) and salt and then deep fried :q: I have not done this but the idea just went through my head as I read this post.I wonder if they would be OK done on fan bake in the main oven... sprinkle with cheese before baking might add to the crispness too.You would have to start with raw cauli though to cut down on the moisture content of the finished'Tatter'!! I will be interested to hear any other comments too.

[cajuda]

Prof Gumby, if you're looking for crunch, try the Cauliflower Popcorn (recipe's on this site) but I don't think anyone's found a good potato substitute. (No sub for starch, I guess) I tried deep-frying turnips using the two-time method (fry once at a lower temp., let them cool and deep-fry them again at a higher temp. but they still came out kind of limp. Maybe breading them would work. (You could deep fry sweet potato strips but that would be a once-a-month kind of thing if you're close to goal)

Congrats on your terrific weight loss so far. :thup: You live in da U.P. eh? So do I (Iron Mountain). It's going to be a cold weekend!

[Pollyanna]

hey, that's funny. i thought it was just us Canadians who are made fun of for saying,"eh." eh? guess not! lol

[Lobstergal]

I make turnip fries. Cut them up like fries and deepfry them. Salt them up and eat them.
Now mind you they don't *taste* like real fries but it sure kills the fry cravings I get when I have these.

[ProfGumby]

hey, that's funny. i thought it was just us Canadians who are made fun of for saying,"eh." eh? guess not! lol
Actually, many Yoopers are further north than a lot of Canadians!! It must be all the fresh air eh? :lol:

[ProfGumby]

Prof Gumby, if you're looking for crunch, try the Cauliflower Popcorn (recipe's on this site) but I don't think anyone's found a good potato substitute. (No sub for starch, I guess) I tried deep-frying turnips using the two-time method (fry once at a lower temp., let them cool and deep-fry them again at a higher temp. but they still came out kind of limp. Maybe breading them would work. (You could deep fry sweet potato strips but that would be a once-a-month kind of thing if you're close to goal)

Congrats on your terrific weight loss so far. :thup: You live in da U.P. eh? So do I (Iron Mountain). It's going to be a cold weekend!

Thanks for the compliment, and it looks like your doing well too! Cold, ug...a big bonfire Saturday night will warm the spirits anyway....

I do the cauliflower thing once in a while, I really try to limit the deep fried foods, even if it is good oil used. Brings back a lot of cravings in my weaker moments. Deep fried cauliflower is a staple in many pubs round here, just like Japaleno Poppers, Fried Mushrooms, fried cheeze curds and the like.

But as has been said, it just aint fries...

I may try the turnip recipie, and the sweet tater fries are a real treat. I may make some mixed fries with the turnips, sweet taters, cauliflower and eggplant.

The quest continues.....

(BTW I am in Menominee, not too far away.....but then is anythng too far away in the UP, besides the Mackinaw Bridge??)

[Lobstergal]

I may try the turnip recipie, and the sweet tater fries are a real treat. I may make some mixed fries with the turnips, sweet taters, cauliflower and eggplant.

You're making me hungry. :)

I'll have a look through my recipes tomorrow evening after my errands regarding turnip fries and see what I can post for you. I know I have one that was Atkin's approved which I pulled out of a Woman's Day magazine.

I might make some for myself. I've been jonesing for fries lately.

[Gailew]

I've heard of fried radishes and rutabagas, besides turnips. I've fried chayote squash myself. Boil them until tender, then peel and slice and fry.

[SunAngel]

I watch Blaine's Low Carb kitchen and this is a recipe he made. They looked really good and he couldn't stop eating them.

Boardwalk Fries

4 cups sliced daikon turnip
1/4 cup soy flour to coat - seasoned with salt & pepper
Maryland Crab seasoning to coat
Peanut oil to fry

Preheat peanut oil in 375 degree deep fryer. Wash & peel daikon turnip. Trim top and bottom of turnip and discard. Cut turnip in 3-4" chunks. Cut 1/8" of one side so turnip is flat and will not roll. Cut turnip into 1/2" slices. Cut slices into 1/2" strips (objective is to make them french fry size). Lightly coat batches of turnip with soy flour and shake off excess. Fry in oil until well browned - approximately 10 minutes. Season with Maryland Crab seasoning to taste.

Yield 4 servings - approximately 4.5 net carbs per serving

[nikkil]

Daikon radish is pretty close to potato, IMO. Don't let the radish smell when they are raw turn you off - it goes away with cooking. I've used it as a substitute for potato in stews and vegetable curry as well as grated and squeezed in a towel, then fried like homefries. They have to be cooked a lot longer than pototoes, tho. Last time I made the fries I cooked them in the microwave (covered in water) for a bit before baking them.

Have you ever used crushed pork rinds for 'breading' ?? They work amazingly well for that crispiness and they're 0 carbs and cheap :thup:

chicken strips:

Crush a bag of pork rinds in a large ziploc bag then add 1/4 - 1/2 cup of grated dry parmesan. Shake the bag to mix. Then pour the bagful onto a plate. Take boneless, skinless chicken breasts and cut them into strips. Coat them with mayo (smear on with fingers - messy!) and then press each side of the strip into the pork rinds. Lay them out on a foil-covered, PAM sprayed baking sheet and bake until they are as crispy as you like them.

I absolutely HATE pork rinds but I adore this recipe. My kids love it, too :) I've used the pork rinds on whole chicken pieces (legs, thighs, etc) as well as for fish filets. They turn out great and can be stored in the fridge for a quick snack or to have for lunch the next day. They taste great cold as well.

Maybe this would work for you with daikon or another veggie? How about just the stems of the cauliflower?

HTH,

[ProfGumby]

Rutabagas..ug..... :Puke:

I like The Daikon Radish idea too, also when ya make fries, try em with some Emeril's southwest Essence and low carb cheese sauce on em (or shredded cheese of choice)

Life is too short not to live a little........

[tortoise]

If you just want something to take the place of fries but not necessarily be mimicking them, you can dip portabello mushroom strips in egg and then almond meal (with any seasoning you want in it) and fry on the the stovetop (a deep fryer would probably be better, but I don't have one - you do need a good amount of oil for this). They are tasty!

[Gailew]

I just fried up some grated daikon and it turned out real good. The texture is satisfying, there's a slight taste of radish but it doesn't bother me. I think I'll serve this for breakfast.

[Lobstergal]

Sad to say that I cannot find the darn recipe. I *thought* I had saved it but it is no where to be found. It was a baked, spicy turnip fry recipe too. Dang.

[cajuda]

Are daikon turnip and daikon radish the same thing? I'll have to do a google search. The suggestion of mixed fries by Prof. Gumby sounds good. People can pick out the 'fries' they like. (Prof., then you can make rutabaga fries and let others eat them.) I buy them often since they're cheap. My favorite way to eat them is boil 'em and mash them with lots of butter and brown Sugar Twin.

[BTW, I'm working in Menominee once in a while during the school year on Mondays. Where's a good place to eat low carb? I won't tell you where I've been eating lately--definitely not low carb but it's cheap and with the gas prices....)

[ProfGumby]

Ya have to kind of hunt and peck to find low carb.

I really like the Emperors Buffet on HWY 41 (the old Big Boy Restaurant). There are many buffet items that are low carb, or low carb enough ( :D ) and they have a Mongolian Grill, where you can pick what you want them to cook and add your spices etc, and they fry it up in front of you. I usually take beef, pork and chicken add some shredded cabbage and sliced onion. For seasonings, lots of chopped Garlic, Hot pepper oil (light on the oil, heavy on the pepper flakes) and some brown sauce (light on that too) I will vary it up a bit and use broccoli, mushrooms, bean sprouts or shrimp depending on what they have in the bar. Sometimes I use the Teriaki instead of the Brown Sauce.

Subway...nuff said. Taco Bell, sans the shells. I just tuen em all out on one wrapper and use their spoonfork thing. Burger King, sans the fries and bun..... you get the idea.

In Marinette there is The Brothers 3, lots of menu items a low carber can eat. Same goes for Schloegels in Menominee. Perkins has enough stuff a LCer can eat as well.

[cajuda]

I'm ashamed to say but I've only eaten at the Emperor's but not brave enuf to ask them to do the grill thing yet but I saw it happening once. Will be going today so may get up the nerve to ask them to do it for me. But, if not, I won't be coming back down there till Fall so if I eat the other 'carby' stuff today...no big deal. I definitely don't eat supper and I may gain a couple lbs. but go back to 'carb down' the rest of the week and lose that just fine. Thanks for your other suggestions.

[nikkil]

Daikon is a radish, not a turnip. If somebody said turnip it was a typo ;)

[LCDancer]

I saw in the Recipes section some folks use jicama to make fries. I have been wanting to try it myself...need to find a jicama.

[LCDancer]

Did a search and found this info:

"Also called the yam bean root, jicama ranges in weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brown skin, which must be completely stripped off. Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however, they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips. Cut up into squares, it enhances fresh fruit salad, absorbing and reflecting surrounding flavors. It is equally versatile as a cooked vegetable -- sauteed with carrots or green beans, stir-fried with chicken or shrimp, or simmered in savory stews. Low in starch and calories, jicama is satisfying, flavorful and nowhere near as strange as it looks."

Sounds good to me!

[ProfGumby]

The local grocery store has Jicama but not daikon, so I guess I'll gave that one a whack.... :thup:

[cajuda]

Yeah, try a jicama. I've had nothing but jicama fries this week (along with my protein, of course). I cut mine into 'steak fry' size (like 3/4 in wide X 1/4 in thick X 4 in long) and cook them in the deep fryer for 8-10 min. My DH likes the 'bloomin' onion sauce' with his. These are pretty good when you get a hankering for something fried.

[ProfGumby]

Man I really like Jicama fries!

I did notice a thing or two though...

Those are some hard veggies to peel!

You have to keep the oil good n hot and 8 to 10 minutes is about right.

I tried some like steak fries and some a little more like fast food sized fries, I like the thinner ones better.

I breaded some of the fries too, using a breading that is lower in carbs (but has trans fats, bad, bad Ralphy!)

I have to say I like em seasoned a little spicy and I liked the breaded ones better. I am going to try the breaded again, but use Atkins bake mix and season it with my fav spices. (Garlic powder and Emeril's south west seasoning) I will also use an egg wash too....

Thanks for the tip! And BTW, it is real hard to only eat a few fries! Atkins lists the Jicama at 2.5 net carbs for a 1/2 cup serving...okay I had prolly about 8 carbs worth of fries! :help:

[Galliard]

My favorite is celeriac or celery root. Sometimes it's hard to find -- I think it's still a seasonal vegetable and only available in the Fall and Winter.

[gpisabela]

My favorite is celeriac or celery root. Sometimes it's hard to find -- I think it's still a seasonal vegetable and only available in the Fall and Winter.

Do you mean, you make fries from celery root? I love celery root (freshly shredded in a salad, or pieces in stews, if anybody wonders) but never tried to fry it. Does it fry well? :yay:

[greannmhar]

I have recently tried celeriac for 'french fries' (we call them chips here :)) and it worked a treat - they certainly look the part. I boiled them in water for 5 minutes first before deep frying them and the celery taste was all but gone.
Babs

[ProfGumby]

Time to dig this thread back up!

Lately the local store has only had the most mutated looking, super sized Jicama I have ever seen. So, being a wee bit pricey and more than I could care to eat before it went bad, I have been avoiding the stuff.

Well, tonight I made southern style hash browns for the family, and diced up a turnip and did some for me. I used the same seasonings and ingredients, though I went much stronger with the seasoning in the turnips. Both had the respective main ingredient diced to 1/4 inch cubes. Both had diced Vidalia Onion and diced Red Bell Pepper. Seasonings were Garlic, Chili Powder, Seasoned Salt (Lawry's type stuff), Black Pepper, Emeril's Southwest Seasoning and a little Sea Salt.

Some thoughts, turnips taste like turnips. Though I find them much more palatable then a Rutabaga they did have a distinct taste. But they were pretty good, the texture was very much like a firm to the bite diced potato. The seasonings need to be tweaked to get a little spicier, I will probably add a diced Jalapeno or diced (Small) Chili Pepper next time as well as more Chili Powder and Garlic.

Speaking of Turnip Taste, of course after I started frying them, I did see a recipe here that said to soak the turnips in cream and water to remove some of the sharp taste, so I will try that with the next one a little down the road.

I am also intrigued about doing Chips (Fries) with them. I think they would stand up well to the Malt Vinegar.

I also make a dish for the family called Greek Fries. French Fries with A Greek Salad Dressing called "Yasou" sprinkled liberally over them and then tossing the fries in it with Parmesan Cheese and a heft squirt of fresh Lemon Juice. The Turnips if fried like Chips would stand up much better to the moisture of the dressing.

Dang! Now I'm gettin hungry again!!!

One thought, anyone know if you can freeze Jicama?

[IslandGirl]

...

One thought, anyone know if you can freeze Jicama?

I see you have figured out a LOT of the practical issues! :lol:

I'll just throw in my two cents because I just LOVE 'homefries', especially with a Provencal style seasoning of rosemary, garlic, fresh black pepper, coarse salt and olive oil and then baked :devil:

... so I've found that the jicama, the daikon and the turnip all turn out reasonably well in flavor -- the jicama and the daikon keep their crispness for a long time (explains the long cooking time) and a presoak or a blanching helps them to 'soften' a bit before baking or frying and helps with the bite you get with the radish family) -- the jicama is especially resilient in the crisp department! This can be useful in a variety of dishes. The jicama is most like potato fries, you may have noticed they have a slight starchy taste like potatoes, in the raw...kind of like an 'apple-y' potato but not as starchy or as sweet as either...:lol:

As for freezing, I suspect that -- like almost any vegetable I can think of -- a good blanching beforehand makes a better (less mushy) frozen product.

Enjoy, eh?