[beezdotcom]

We need to encourage these places to develop a mass-market low-carb french fry. I make them at home, but it's a tedious process - and it shouldn't be. I julienne-cut turnips, coat them in a batter made from Ketato mix and egg, and deep fry them. (You have to batter them because turnips won't crisp by themselves.) The strong turnipy flavor is mostly killed by the deep-frying. Salted and low-carb ketchup'ed, they're yummy.

But they're such a pain in the butt to make...I should be able to buy bags of these already frozen, ready to deep-fry...

[cmak9]

But they're such a pain in the butt to make...I should be able to buy bags of these already frozen, ready to deep-fry...

You do realize that you probably have a money making idea here, don't you?

[yhwhsman]

I julienne-cut turnips, coat them in a batter made from Ketato mix and egg, and deep fry them.

On the recipes section of the Bulletin Board at www.eatprotein.com someone posted making low-carb fries like you're doing, but using zucchini instead. That's definately one plant that will be planted abundantly in my garden next spring.