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french fried jicama

(1 rating)
breezermom avatar
Blue Ribbon Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Started trying out jicama when I was doing an "Around the World" culinary quest. I found out I liked it!

Blue Ribbon Recipe

Jicama is a lower-carb substitution for potatoes. As long as you don't expect it to taste exactly like a potato though, we think you'll really enjoy these jicama fries. Once fried, they're nice and crisp. We found they held their crispness even after sitting for a little it. They're ever so slightly sweet and not starchy (like a potato). We made a little dipping sauce for serving and really enjoyed this jicama recipe.

— The Test Kitchen @kitchencrew
►
(1 rating)
yield 4 -6
prep time 10 Min
cook time 20 Min
method Deep Fry

Ingredients For french fried jicama

  • 1 1/2 lb
    jicama
  • 3/4 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1/2 tsp
    paprika
  • vegetable oil

How To Make french fried jicama

Test Kitchen Tips
For a shortcut, you can buy jicama already peeled and sliced in sticks in the produce area of many supermarkets.
  • Jicama cut into strips.
    1
    Peel the jicama. Cut it into 1/4 inch strips.
  • Jicama slices in bowl of ice water.
    2
    Place it in a large bowl of ice water; let it stand for 10 minutes.
  • Drying the soaked jicama.
    3
    Drain well. Pat it dry.
  • Flour and spices in a bowl.
    4
    Combine the flour, salt, and paprika in a shallow bowl.
  • Dredging jicama in flour.
    5
    Dredge the jicama in the flour mixture.
  • Frying jicama in oil.
    6
    Pour the vegetable oil to a depth of 1 inch in a Dutch oven. Heat to 375 degrees. Fry the jicama, in batches, for 10 minutes or until browned.
  • Draining jicama on a paper towel.
    7
    Drain well on paper towels. Sprinkle with additional salt.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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