Garlic Parmesan Jicama Fries
Published June 20, 2020 • Updated February 1, 2026
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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 garlic parmesan fries are a showstopper on their own but are also tasty with a burger or hotdog.
This crispy garlic parmesan 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 as my go-to potato fry replacement.
Jicama fries are quite easy to make and can be made ahead for a freezer safe, meal prep option.
My crispy battered jicama fries are cut into shoestring fry shapes and coated with a dusting of protein powder and 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 flavor that’s delicious next to your favorite dinner.
What is Jicama?
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. 
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Ingredients
1 medium jicama -
1 cup unflavored whey protein powder
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2 teaspoons salt
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2 teaspoons garlic powder
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2 teaspoons onion powder
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avocado oil for frying (optionally can use olive oil)
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1/3 cup grated parmesan cheese
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5 cloves garlic, minced
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2 tablespoons chopped parsley
Step by Step Instructions
Step by Step Instructions
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.
Coat the fries
Toss shoestring jicama fries until evenly coated in a shallow bowl containing protein powder and seasonings.
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.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
I can't wait to try the fries. I Love jicama cut up with squirts of lime, lemon or orange juice and a sprinkle of Tajin seasoning.
I am so glad that I found your website Annie. You have one of the BEST websites.
Have a blessed day! Kay
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!
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.
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 ?
You can use almond flour or coconut flour. I have also made these without any batter. Just salt and pepper and fry them. They are still delicious!
How much is one serving?
Take the full amount and divide it into four portions
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!