Garlic Parmesan Jicama Fries
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.
4
Servings
193
Calories
5.7g
Fat
16.3g
Protein
3.2g
Net Carb
11.7g
Total Carbs
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.
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.
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
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Heat oil
Preheat 1 inch of avocado oil or olive oil to medium heat in a large skillet.
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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.
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Cut into fries
Cut jicama into shoestring French fries sizes with a knife.
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Coat the fries
Toss shoestring jicama fries until evenly coated in a shallow bowl containing protein powder and seasonings.
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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.
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Season
Season with garlic, parmesan and parsley if desired.
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!
How much is one serving?
Take the full amount and divide it into four portions
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!