Keto Garlic Parmesan Jicama Fries

Introduction

These Keto Garlic Parmesan Jicama Fries are the perfect low-carb alternative to traditional fries, and frying them takes their crispiness to a whole new level! If you’ve been missing the crispy, golden fries from your pre-keto days, these will quickly become your new go-to snack or side dish. With a crispy exterior, tender interior, and a rich, garlicky parmesan coating, these jicama fries are irresistible!

Begin your keto journey today with our Keto Diet Plan for Beginners: Step-by-Step Guide! This simple, easy-to-follow plan is filled with expert advice and practical strategies to boost your energy, sharpen your focus, and help you experience the amazing benefits of a low-carb lifestyle. Start your transformation today!

Why You’ll Love This Recipe

• Crispy & Golden: Fried to perfection, these fries have the crispy texture you crave without the carbs!
• Flavorful: The garlic and parmesan seasoning creates a savory, satisfying snack or side dish.
• Low-Carb: Jicama is a great keto-friendly alternative to traditional potato fries.
• Quick & Easy: Frying jicama fries takes only a few minutes, and the recipe comes together fast.

My Personal Experience

When I first tried making jicama fries, I was a bit skeptical about how crispy they could get, especially since I’ve always been a fan of crunchy fries. But frying them made all the difference! They came out golden and crisp, just the way I love my fries. Tossed in garlic and parmesan, they’re perfect with any keto meal or as a quick snack when I’m craving something savory. Trust me, once you try these, you won’t want to go back to regular fries!

Required Equipment

• Deep Fryer or Large Skillet: This is essential for getting that crispy fried texture. A deep fryer gives even heat distribution, but a large skillet works just as well when you’re careful to flip the fries.
• Tongs or Slotted Spoon: You’ll need these to safely remove the fries from the hot oil. They help keep everything crisp and prevent burning your hands.
• Paper Towels: After frying, let your fries rest on paper towels to absorb excess oil and maintain their crispy texture.
• Large Bowl: To toss the jicama fries in oil and seasonings before frying.
• Sharp Knife and Cutting Board: For slicing the jicama into perfect fries.

Ingredients & Substitutions

• Jicama: The star of the recipe. It’s a low-carb root vegetable with a crunchy texture that mimics potatoes perfectly. If you can’t find jicama, rutabaga is a good alternative, but it may be slightly higher in carbs.
• Olive Oil or Avocado Oil: For frying. I personally prefer avocado oil because of its high smoke point, but olive oil will also work.
• Garlic Powder: Adds that rich garlicky flavor. If you don’t have garlic powder, you can use minced garlic, but be mindful of burning it in the hot oil.
• Grated Parmesan Cheese: For that cheesy, savory crust. Ensure it’s finely grated for an even coating.
• Salt: To taste. You can use sea salt or Himalayan salt for extra flavor.
• Black Pepper: A dash of black pepper to season.

How to Make Keto Garlic Parmesan Jicama Fries

1. Prep the Jicama: Peel the jicama and slice it into thin fries (about 1/4 to 1/2 inch thick). The thinner the slices, the crispier they’ll get, so feel free to adjust based on your texture preference.
2. Parboil the Jicama: To ensure the fries cook evenly, parboil the jicama slices. Bring a pot of water to a boil, add the jicama fries, and cook for about 10-12 minutes until slightly softened but not mushy. Drain and pat dry with paper towels to remove any excess moisture.
3. Season the Fries: In a large bowl, toss the parboiled jicama fries with olive oil (or avocado oil), garlic powder, salt, and pepper. Make sure each fry is well-coated.
4. Heat the Oil: In a deep fryer or large skillet, heat oil over medium-high heat. The oil should be hot enough to fry the fries without burning them (about 350°F or 175°C).
5. Fry the Jicama Fries: Carefully lower the seasoned jicama fries into the hot oil, working in batches if necessary. Fry them for about 3-5 minutes, or until they are golden brown and crispy. Use tongs or a slotted spoon to turn them occasionally for even frying.
6. Drain & Coat with Parmesan: Once fried, remove the fries from the oil and place them on a plate lined with paper towels to drain any excess oil. While still hot, sprinkle the fries generously with grated parmesan cheese.
7. Serve: Serve the fries immediately, with a side of your favorite keto-friendly dipping sauce or on their own!

Tips for This Recipe

• Don’t overcrowd the pan: Fry the fries in small batches to prevent overcrowding, which can lower the temperature of the oil and result in soggy fries.
• Parboiling is key: Parboiling the jicama fries helps them soften up and cook more evenly. This step is crucial for getting that perfect texture.
• Use high-heat oil: To get crispy fries without them absorbing too much oil, make sure you use oil with a high smoke point, like avocado oil.

Optional Additions

• Herb Blend: For extra flavor, try sprinkling your fries with dried herbs like oregano, thyme, or rosemary before frying.
• Bacon: For a smoky twist, crumble some crispy bacon over the fries right after they’re coated with parmesan.

Serving Ideas

These fried jicama fries pair wonderfully with almost any keto dish, especially keto burgers, steak, or chicken. They’re also great as a snack with some homemade keto ranch dressing or a tangy dipping sauce like sugar-free ketchup.

Storage Recommendation

Store any leftover fries in an airtight container in the fridge for up to 3 days. To reheat, place them in a single layer on a baking sheet and bake at 375°F (190°C) for about 10 minutes until crispy again.

Frequently Asked Questions

1. Can I make these fries ahead of time? Yes, you can prepare the fries, parboil them, and store them in the fridge. Fry them fresh when you’re ready to serve for the best texture.
2. Can I use frozen jicama fries? While fresh jicama fries will yield the best results, you can use frozen fries, but they may not be as crispy. Ensure they’re fully thawed and pat them dry before frying.
3. Are jicama fries really low-carb? Yes! Jicama is a great low-carb substitute for potatoes. A 1-cup serving of jicama contains only 5 grams of net carbs.

Nutritional Breakdown (Per Serving)

• Calories: 135
• Total Carbs: 8g
• Net Carbs: 5g
• Fat: 10g
• Protein: 4g

We’d love to hear how your recipe turned out! 💬 Drop a comment below and let us know what you think! 😊 For more delicious keto recipes and helpful tips to stay on track with your low-carb lifestyle, join us on Facebook. Don’t forget to bookmark our site for easy access to all your keto favorites. New to keto? Begin your journey with our Keto Diet Plan for Beginners: Step-by-Step Guide!