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Jicama fries

Jicama fries. For those of you who love french fries, this is the time to search out an alternative choice to conventional potato fries.

Jicama fries is a crispy tuber from Central America, which is commonly utilized in Mexican delicacies. The outside is fibrous and paper-like, however, when peeled off, it reveals a crispy inside that resembles an uncooked potato or pear. The style is subtly candy and starchy, which makes it a clever trade for french fries.

First, peel the jicama to take away the strong exterior. Watch out, as peeling jicama is a bit tougher than peeling a potato. As soon as the jicama is peeled, it ought to be minimized into roast-like items. Thinner items prepare dinner sooner and end in crispier fries.

Since Jicama has a gentle style, it goes effectively with sturdy spices. Flavors impressed by the south of the border, equivalent to chili powder, garlic, onion and cumin, work effectively. Be certain the Jicama fries are additionally seasoned effectively with salt. Jicama fries present a recent style with a splash of recent lime and a pinch of freshly chopped recent coriander simply earlier than serving.

  • 1 Jicama
  • 1 tablespoon of olive oil
  • 1 half of teaspoon of chili powder
  • 1 half of teaspoon of garlic powder
  • 1 half of teaspoon of onion powder
  • 1 teaspoon of kosher salt
  • half of teaspoon of floor cumin
  • Lime wedges
  • Recent coriander
Steps to do it
  1. Collect the components. Preheat the oven to 425 F.

  2. Peel the outer pores and skin of the Jicama. Minimize into roast-like items. They need to be thick sufficient to show simply with tongs, however skinny sufficient to be crispy within the oven.

  3. Place the Jicama items in a layer on a big baking sheet. Don’t overfill or overlap, in any other case, the items are not going to be crispy. Relying on the dimensions of your Jicama or baking sheet, two baking sheets could also be required to keep away from overfilling. Drizzle with olive oil and throw to coat.


  4. Mix the chili powder, garlic powder, onion powder, kosher salt and floor cumin in a small bowl. Sprinkle the spice combination over the jicama and toss it over. Roast within the oven for 15 minutes, then flip all of the fries over to crisp the opposite aspect, one other 10 to 15 minutes. The jicama fries ought to be frivolously browned and crispy.


  5. Earlier than serving, press the fries with recent lime juice and sprinkle with chopped recent coriander. Season with further salt and pepper.

  6. Take pleasure in!


Jicama fries are additionally nice when served with a dip sauce. To make a easy, keto-friendly dip, merely mix mayonnaise with somewhat adobo sauce from a can of chipotle peppers. (Extra chopped chipotles will be added if you wish to improve the warmth.) The smoky warmth of this dip sauce goes completely with the spiced jicama fries.

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