Low Carb Garlic Parmesan Jicama Fries
These crispy garlic parmesan keto jicama fries are one side dish you should make every week. 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. These keto jicama fries are then tossed in grated parmesan cheese, garlic and parsley for a finished flavor that is delicious when served next to your favorie keto 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.
How To Peel a Jicama
To peel a jicama, you want to cut off the root end of the vegetable. Then with a knife, make little vertical cuts going around the vegetable. Next grab onto one of those vertical notches and pull down towards the other end. 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.
How Many Carbs are in Jicama?
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.
Any unflavored whey protien 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 deteremine 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 Keto Jicama Fries
Some of my favorite keto dinners to serve with jicama fries are:
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:
- Microwave jicama fries in a glass bowl with water for 5 minutes. Then drain completely.
- 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.
- Once solid, transfer the jicama fries to a freezer bag and store in the freezer until you want to use them.