My jicama fries recipe is a healthy alternative to regular french fries. These fries are gluten, dairy, and soy-free and make a delicious side dish. I use a deep fryer in this recipe, but you can also bake or air fry. Using this recipe you will get perfectly crisp fries every time. Go ahead and give them a try.
Affiliate Disclosure Statement: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this post are affiliate links, which means that I will earn a commission if you choose to make a purchase. I only recommend products I have tried and use.
Jicama is a root vegetable. It looks similar to a white potato or turnip with darker, tougher skin, and a white fleshy inside.
Many describe jicama as a sweeter version of a white potato because it has mild, lightly sweet, and nutty flavors.
Jicama is low in calories, sugars, and fats. It is also low in carbohydrates. A regular white potato has approximately 31 grams of carbohydrates, while jicama has approximately 5 grams. Jicama is an excellent source of fiber and contains essential vitamins and minerals including, Vitamin C, Potassium, and Calcium.
Yes. Jicama may be eaten raw. Simply remove the skin with a sturdy Y-Peeler (paid Amazon Link) and then cut it into slices or cubes.
The most common way to serve jicama is raw, sprinkled with salt, pepper, and spices. It pairs well with many creamy dips. Many enjoy raw jicama on salads for an extra crunch. Baked jicama or fried jicama are also great ways to enjoy it. When frying jicama use an air fryer or deep fryer. Jicama is also great sauteed, steamed, or boiled.
For more ways to prepare and eat jicama I recommend the book, The Flavor Bible (paid Amazon link). This is a must-have book for anyone looking to expand their culinary knowledge. I use it all the time. It will not only help you with jicama, but it will help you spice up any meal.
The texture of jicama is crunchy. It will soften up some when cooked. This jicama fries recipe uses a technique called parboiling. You can find more information about parboiling here.
I parboil the jicama to soften them up just a bit before frying. This reduces the cooking time and ensures that the fries will be crispy, not mushy.
I use my Gluten-Free Barbecue Spice Mix for this recipe for more spicy fries.
For a milder version of my jicama fries recipe, sprinkle a little salt, pepper, and a combination of other spices over the hot fries and serve immediately. I recommend using garlic powder, paprika, or parsley.
I hope you consider trying jicama. Check your local grocery store, Walmart, or Whole Foods. This jicama fries recipe is the perfect side to my Simple Grilled Salmon Recipe. Why not give it a try tonight?
LEAVE ME A COMMENT and let me know how you like to prepare and eat jicama.
Blessings, Laura xo
Also, DON’T FORGET to join my community, a place where you’ll get the latest recipes, tips, and tricks to help with your everyday allergy struggles.
SUBSCRIBE and receive a FREE collection of allergy-free recipes and weekly updates.