Atkins french fries

[Traveler]

This am on Good Morning America a woman who had worked with Dr. Atkins appeared with Atkins french fries that she has devised. Charlie and the cast said they were delicious. All I know is that they have cauliflower in them and are fried in canola oil. Anybody have the recipe.
Thanks,
Traveler

[HeyRae]

My favorite Atkins French Fries are fried jicama! I think they're closer to the french fry taste, if a little sweeter.

[Naja]

I'm not sure this recipe could be duplicated that well at home, but if I was going to try, I would use well drained, blended steamed cauliflower, butter, garlic powder and other seasonings, and enough dry powder (probably Ketato) to make a stiff dough. This dough would need to be extruded (perhaps using a pastry bag or a Ziploc with the corner cut off) into 375F boiling peanut oil.

Here's the article.

Low-Carb Version of French Fries
By TERESA RIORDAN

From the New York Times:

CAN there be such a thing as a healthy French fry? Randy Blaun, a writer and self-proclaimed foodie living in Manhattan, claims to have invented just that: French fries that have as many nutrients and as much fiber as a serving of broccoli.

Moreover — and this should be of profound interest to the millions of Americans following diets like the high-protein, low-carbohydrate one proposed by Dr. Robert Atkins — Ms. Blaun's fries are low in carbohydrates. They have six to eight grams of carbohydrates a serving, compared with 20-plus in a serving of regular French fries.

Randy Blaun says French fries made from her special recipe have as many nutrients and as much fiber as a serving of broccoli.


Ms. Blaun's patent application, published in June, reveals her secret ingredient: cauliflower.
Cauliflower French fries? Well, not just cauliflower. Also egg whites and calcium caseinate, which is derived from milk, and "just enough potato to make it potato-y."

Ms. Blaun has been an Atkins-diet aficionado for a couple of decades. She served as a Web consultant for Atkins Nutritionals Inc., which is a privately held company based in New York that sells products that support the Atkins diet.

"But there is a hole on the plate in the Atkins diet," she said. "Potatoes are the side dish that everyone misses."
For the millions of followers of low-carbohydrate diets, potatoes are a no-no. They have a high glycemic index, which means they quickly raise blood-sugar levels.

Low-carbohydrate bread substitutes, usually of soy and wheat gluten, abound. Ms. Blaun hopes to be the first on the market with popular low-carbohydrate potato products, under the trademark Idaho Lite and ranging from tater tots and latkes to twice-baked potatoes and batter for fried foods.

Ms. Blaun is essentially trying to patent a recipe for a dough, made from a powder, which is then shaped and baked into potatolike form.

If the dough has the cancer-fighting sulfur compounds present in cauliflower, doesn't it also have the strong odor associated with cruciferous vegetables when they are cooked?

"Once it has been cooked thoroughly enough and puréed, it becomes a nice bland substrate," Ms. Blaun said. "It doesn't smell like cauliflower."

To mass-produce French fries with her dough, Ms. Blaun said, "you have to squirt it out of a little nozzle shaped like a French fry, then you flash-fry it." But can any fried food really be healthy? Ms. Blaun says as long as it is fried in canola oil.

French fries, however, will probably not be her first product on the market, given that the extrusion equipment is a $25 million investment.

Does Ms. Blaun see a future in, say, green French fries made of broccoli? After all, green ketchup is the rage among the playground set. "We could make even them into confetti colors," she said. "The sky is the limit."

[Anonymous]

It was my understanding that it was not wise to fry anything in canola oil, as at high temperatures it creates a lot of free radicals, therefore promoting cancer. I wouldn't eat these unless I knew they were cooked in an oil that withstands the high temperature needed to fry properly.

Just a thought.
Hayley