Garlic Parmesan Jicama Fries

by KetoFocus.com
5 Stars (9 Reviews) 8 Comments

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Keto jicama fries smothered in a gluten-free batter, fried to a perfect crisp and topped with minced garlic and parmesan cheese. These keto garlic parmesan fries are stand alone showstopper of a keto recipe but are also tasty with a burger or hotdog.

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Nutrition Facts

4

Servings

193

Calories

5.7g

Fat

16.3g

Protein

3.2g

Net Carb

11.7g

Total Carbs

a basket of keto jicama fries with garlic, parmesan and parsley sprinkled on top

This crispy garlic parmesan keto jicama fries recipe is one side dish you should make every week! I am sure you have checked out our keto French fries recipe, this jicama recipe has been around much longer in the attempt to replace potato fries.

Jicama fries are quite easy to make and can be made ahead for a freezer safe, keto meal prep option.

My crispy battered jicama fries are cut into shoestring fry shapes and coated with a dusting of protein powder and some seasoning to create a crunchy batter when deep fried in avocado oil (preferred) or olive oil.

These crispy jicama fries are then tossed in grated parmesan cheese, garlic and parsley for a finished flavor that is delicious when served next to your favorite keto dinner.

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What is Jicama?

black air fryer

Jicama is a root vegetable or tuber similar to a potato. It has a brown outer skin similar to a potato and the inside flesh is white and hard. Jicama is also called a Mexican turnip or Mexican potato since they are mostly grown south of the border.

Garlic Parmesan Jicama Fries Recipe Video

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Jicama Fries Ingredients

  • 1 medium jicama
  • 1 cup unflavored whey protein powder
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • avocado oil for frying (optionally can use olive oil)
  • 1/3 cup grated parmesan cheese
  • 5 cloves garlic, minced
  • 2 tablespoons chopped parsley

Garlic Parmesan Jicama Fries Directions

  • STEP
    1

    Heat oil

    Preheat 1 inch of avocado oil or olive oil to medium heat in a large skillet.

    avocado oil heating up in a skillet
  • STEP
    2

    Peel jicama

    To peel a jicama, cut off the root. From the cut side, cut some vertical notch down the side like you would peel the skin off with a knife. Grab the jicama skin and pull down to the other end of the jicama. Repeat on all sides of the jicama.

    cutting notches in a whole jicama in order to peel the skin off
  • STEP
    3

    Cut into fries

    Cut jicama into shoestring French fries sizes with a knife.

    cutting jicama into shoestring fries
  • STEP
    4

    Coat the fries

    Toss shoestring jicama fries until evenly coated in a shallow bowl containing protein powder and seasonings.

    jicama fries getting coated in a protein powder batter
  • STEP
    5

    Fry fries

    To see if the oil is hot enough for fries, throw a tiny piece of the batter into the hot oil. If it sizzles right away, the oil is ready. Add jicama fries to the hot oil. Don't over-crowd the pan. Add just enough to cover the bottom of the skillet. Fry for about 7-12 minutes or until the fries are golden brown. Remove from heat and place on a paper towel to catch the excess oil.

    frying keto jicama fries in a skillet with avocado oil
  • STEP
    6

    Season

    Season with garlic, parmesan and parsley if desired.

    sprinkling garlic
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How to peel a jicama?

  1. To peel a jicama, you want to cut off the root end of the vegetable.
  2. Then with a knife, make little vertical cuts going around the vegetable.
  3. Next grab onto one of those vertical notches and pull down towards the other end.
  4. The skin should peel off easily most of the time. If it doesn’t, create another notch with your knife. Continue this process moving around the jicama.
peeling the skin off a jicama

How many carbs are in jicama?

jicama cut into shoestring French fries on a plate

Per cup of this sliced root vegetable, jicama contains around 11 gram of total carbs and about 5 grams net carbs. That’s why it is the perfect low carb substitute for French fries! Jicama is keto friendly because it is so low in carbs.

Keto breading for jicama fries?

The breading on these crispy parmesan garlic keto jicama fries is a mixture of unflavored whey protein powder, salt, garlic powder and onion powder.

I like using protein powder as a batter for fries keto foods because it creates a puffy, crispy outer crust. It reminds me of popcorn chicken.

can of Perfect Keto whey protein next to a basket of jicama fries

Any unflavored whey proteins powder will work for this easy keto recipe but I like to use Perfect Keto whey protein. It is made from grass-fed cows and contains a little bit of MCT oil for energy and to help keep you full.

How long to cook jicama fries?

To determine how long to cook your jicama fries, it really depends on how thick you cut your jicama and how hot your oil is. If you cut your fries into shoestring fries, they won’t take as long to fry as a thicker steak cut jicama fry.

I like to cut my jicama into shoestring fry shapes and fry them in avocado oil over medium to medium-high heat for 7 to 12 minutes. The outside batter of the French fry should turn a golden brown color.

What to serve with jicama fries?

Some of my favorite keto dinners to serve with jicama fries are:

bunless burger with a tomato on top next to a mound of garlic parmesan jicama fries

How to store jicama fries?

Unfortunately just like regular French fries, jicama fries really should be eaten right away for best quality. They can get soggy if you save any for the next day. You can try to reheat them in the air fryer to crisp them up again.

Can you freeze jicama fries?

Yes! Jicama fries make a great keto meal prep option. It’s is best to blanch the fries first before freezing. To freeze jicama fries, follow these steps:

  1. Microwave jicama fries in a glass bowl with water for 5 minutes. Then drain completely.
  2. Place the jicama fries on a parchment lined baking tray and put in the freezer to flash freeze them until the keto fries are solid.
  3. Once solid, transfer the jicama fries to a freezer bag and store in the freezer until you want to use them.

Garlic Parmesan Jicama Fries: FAQS

Can I substitute jicama with another vegetable?

While jicama has a unique texture, you can try using turnips or rutabaga as alternatives. Keep in mind that the flavor and texture will differ slightly, but they can still provide a satisfying fry-like experience!

How can I make these fries spicier?

To add some heat, consider mixing in a pinch of cayenne pepper or adding some chili powder to the seasoning blend. You can also serve them with a spicy dipping sauce for an extra kick!

How do I store leftover jicama fries?

For best results, store any leftover fries in an airtight container in the fridge. They will stay fresh for up to 2 days. Reheat them in an air fryer or oven to help restore their crispiness.

Is there a dairy-free option for the parmesan cheese?

Yes! You can use a dairy-free parmesan cheese alternative or nutritional yeast for a cheesy flavor without the dairy. Just keep in mind that the flavor profile will change slightly.

Can these fries be baked instead of fried?

Absolutely! To bake them, preheat your oven to 425°F (220°C), toss the jicama fries in the oil and seasonings, spread them on a baking sheet in a single layer, and bake for about 25-30 minutes, flipping halfway through, until they are golden and crispy.

Nutritional information & Macros

Nutrition Information

Garlic Parmesan Jicama Fries

Servings: 4

Amount Per Serving
Calories 193
Fat 5.7g
Protein 16.3g
Total Carbs 11.7g
Net Carbs 3.2g

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8 Comments

  1. I absolutely loved this garlic parmesan jicama fries recipe. The crispy texture from the whey protein powder coating and the flavor from the garlic and parmesan made it a standout. Do you have a cookbook available with more recipes like this that use creative low-carb substitutes and frying techniques?

    Reply

    1. Hi Patricia! I’m so happy to hear you loved the garlic parmesan jicama fries — that crispy coating is one of my favorites too! 😊 Yes, I do have a cookbook coming out that’s right up your alley. It’s full of creative, protein-packed, low-carb recipes (with lots of fun frying techniques!) all geared toward supporting longevity. It’s available for pre-order here: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. Thanks so much for your support — it truly means a lot! 💛

      Reply

  2. I tried these last weekend and they turned out delicious. I ended up using olive oil instead of avocado oil and they still came out crispy. Great to have with burgers. I used the precut jicama from the store which saved time.

    Reply

  3. Hi Annie.
    I absolutely love your videos I have learned so much from you.
    I’m new with Keto
    I have a question for ya
    What can I use instead of 1 cup whey Protein powder.
    Thank you
    Helen ?

    Reply

  5. This is absolutely delicious! Finding recipes like this makes me so happy that there are fantastic alternatives to potatoes. It may not be “just like” a potato but with flavor like this why would it matter? I’ve dipped in sugar-free ketchup, blue cheese dressing, and so good by themselves. A nice short cut I discovered, at Trader Joe’s, they have julienne precut jicama! I like to make them thinner so I will give them another chop but certainly nice when you don’t have time to chop up a jicama root. Thank you so much, Annie!

    Reply

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