"fake" french fries

[llamasocks]

This is a great idea/recipe if you get that yearning for french fries:

Cut kohlrabi into slices (like you would slice potatoes for french fries)
Kohlrabi is a little wetter than cut potatoes, so I advise to blot the slices on paper towels before frying. Heat about 1/4" of oil in a frypan and cook the kohlrabi slices just like you would potatoes (or use a deep-fry if you have one). They brown up in the oil just like "real" fries and even smell just like the real thing as they are cooking! Drain them on paper towels and sprinkle with a little salt. They are not as crisp as real fries but they are a close resemblance taste-wise. They are best served warm. You'll love them!

Note to never-ate-kohlrabi-what-the-heck-is-it folks: It is similar to turnip in shape, in fact you will probably find kohlrabi in the produce section near to the turnips. My grocery puts them near veggies such as kale, cabbage, etc. The kohlrabi bulbs will most often be sold with their green leaves still attatched, like fresh beets and carrots are sold with their green tops still on.

[Marvin]

I'll add one to this. I bought a cheap electric slicer (~$30 -- Rival brand). I use it for roast beef, turkey, cheese, etc., so I don't have to buy the deli meat and not know what's in it.

I sliced up some jicama on it, very thin. Dropped the slices in a fryer until the edges started to turn brown. Very good, not quite like potato chips, but very good, and a sweet taste to it. I actually don't think for jicama you would have to slice it so thin. The next time I'm going to slice it about 1/4" or so, and I think it will be just fine.

I'm guessing I could do the same with kohlrabi.

[Julie Travis]

I'll add one to this. I bought a cheap electric slicer (~$30 -- Rival brand). I use it for roast beef, turkey, cheese, etc., so I don't have to buy the deli meat and not know what's in it.

I sliced up some jicama on it, very thin. Dropped the slices in a fryer until the edges started to turn brown. Very good, not quite like potato chips, but very good, and a sweet taste to it. I actually don't think for jicama you would have to slice it so thin. The next time I'm going to slice it about 1/4" or so, and I think it will be just fine.

I'm guessing I could do the same with kohlrabi.

Just about any firm veggie is good sliced thin and deep fried. Look at Terra brand chips, they are deep fried veggie slices.

[niceNYguy]

Squash, like butternut, would probably make a good faux fry.

The south beach diet had a recipe for fake potato pancakes using pureed squash.

And if you get the cubed frozen squash, you can probably make a good fake home fry.

Butternut squah does have carbs...but a lot of fiber.

A 12oz frozen "brick" of puree squash has 3 servings, and less than 8g of carbs per serving.

So probably best to eat when not in induction.

Although I have eaten an entire package (with some sour creme and cinnimon), and it did not knock me out of ketosis.


I never heard of kohlrabi before...but if its just like a turnip...i guess you can fry up turnips too. According to the cubed frozen turnips I have in my freezer, its only about 3g of carbs per serving.

Although I LOVE fried food (who doesn't?) I never make it in my house, too much of a pain in the *** to clean up LOL

[so not mandi]

Re: "fake" french fries

So how many carbs are there in these? I'm trying to figure out if it's ok on induction. I'm going to try to find some pictures of it since I don't even know what a kohlrabi looks like...

[Seshena36]

Re: "fake" french fries

Yum I grew up eating kohlrabi in Germany...only thing is....the way my grandmother taught me....we ate everything in a cream sauce....carrots, brussel sprouts, spinach, kohlrabi...LOL. I guess I can still have it so long as I omit the flour in the roux base you make for the cream sauce.......

[Sashie]

Re: "fake" french fries

George Stella has a really good matchstick fry made with Jicima, but looking at it... seems like its pretty high carbs? Take a look
http://www.foodnetwork.com/food/reci..._30094,00.html

Rutabaga Fries
http://www.fabulousfoods.com/recipes...bagafries.html

Turnip Fries
http://www.lowcarbluxury.com/recipes...gieside15.html

Mexican Zucchini Oven Fries
http://www.foodnetwork.com/food/reci..._27114,00.html

Personally, I make turnip fries. I cut them into steak fries, (can soak in cream/water mixture to cut out the bite they have if you really don't like turnips.. I skip this step I'm used to eating them now) pat dry. I toss them in a little bit of oil and seasoning (usually season salt, garlic, and pepper), throw them onto a foil lined baking sheet and into the oven they go. I'm guessing at about 400. I bake them until they are crispy outside, you will need to turn them or you will end up with a soggy side. I then dip them into sour cream, sometimes with chives.

[MustLose80]

Re: "fake" french fries

OOOOOOOO good topic! LOL I mean, I can envision an onion burger on Revolution rolls and kohlrabi, eggplant, turnip, green bean fries on the side, with a vanilla flavoring/heavy cream shake. I am on induction. This CAN'T be legal!!! But I think it is WOWEE

I love kohlrabi and have eaten it many times roasted with lamb and a cream sauce made with the green tops over all....yummy I must try frying it.