Man, I tried these on a whim and they are FANTASTIC! And best of all, you don’t have to stand over a skillet of hot grease to make them! I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey. But I have to admit, these are really my favorite to date. The Seafood Spice blend in the coating quite nicely takes away the inherent sweet taste edge that jicama has, without dominating the final fries. So don’t side-step this part of the recipe. It’s essential for best flavor results. Other spices and blends could be substituted in if you prefer but may not mask that sweet edge as well. I just don’t know. The coating really browned nicely and stayed crispy even as the fries cooled off (which really surprised me)! Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them! These are Induction friendly, too!
Some may be tempted to take a shortcut and use spicy/BBQ pork rinds and omit the seasoning blend in my recipe. CAUTION: flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers. Just read the ingredients listed fully if you don’t believe me. In fact, as a low-carber, you should ALWAYS read ingredient listings, for ALL processed foods. Hidden ingredients can stall your weight loss. The net carb count just isn’t the whole picture!
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As always, you can order them individually if you prefer.
8 oz. jicama, peeled and cut into fries
2 T. homemade mayo
2 oz. plain pork rinds, crushed
1/2 tsp. my Seafood Spice Blend
Oil to coat baking pan if not using non-stick sheet pan
DIRECTIONS: Preheat oven to 450º. Peel and cut jicama into stick shapes. Place in bowl and brush well with the homemade mayo. Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to. Crush the pork rinds in processor/blender. Add spice blend to crushed pork rinds in a small bowl and stir well. Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well. Alternately, you can use a plastic bag and shake them to coat. Place fries directly on oiled or non-stick metal baking sheet. A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom. I found this out the hard way. Bake for 10 minutes until tops are nicely browned. Turn them and bake about 10 more minutes. Bottoms brown where they touch the metal pan.
NUTRITIONAL INFO: Makes 4 servings each contains:
165 Cals, 11.4g fat, 5.5g carbs, 2.78g fiber, 2.22 NET CARBS, 11.2g protein, 276g sodium
6 thoughts on “Jicama Cajun “Fries””
can they be deep fried?
I suppose so, although I don’t really know, as I’ve not tried it myself. I ditched my deep fryer years ago. Just don’ like to store the greasy things. I think your fries will be much greasier though, and the mayo supporting the coating might not hold up to the fat submersion. You might want to use beaten egg to hold the coating on if you’re deep-frying these.
If you slice and freeze them first they will have less moisture.
You know, I’ve heard that, but have yet to try it. I find these fries cook up OK without that step. I was wanting to try the freezer method of softening for using jicama in soups and stews. Think that would be most helpful.
Wow.. this sounds amazing! Use pork rinds to do chicken all the time, but not tried a mayo base. Would you think this recipe would adapt well to sweet potato ‘fries’?
Thanks for the post!
I think so, but they will inherently be much softer in the middle. If you’re OK with them “wimping out” on you when picked up, GO FOR IT! 🙂