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new version of the french fry has been invented that uses cauliflower
as a main ingredient. The fries have fewer carbohydrates than
regular french fries and contain the same nutrients and fiber
content as a serving of broccoli.
Other ingredients in the cauliflower fries include egg whites,
calcium caseinate, a milk derivative, and a small amount of
potato. The mixture forms a dough-like batter that is shaped
and cooked into different forms.
The inventor also plans to market other low-carbohydrate
"potato" products with the recipe, including tater
tots, latkes, twice-baked potatoes and batter for fried foods.
New
York Times August 18, 2003 (Free Registration Required)
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