Jicama fries
Hey All!!!
I bought a jimaca to try as "french fries". any suggestions..Do ya just cut them & bake them like you would a normal potato? Thanks! |
i'm not a fabulous cook or anything, but i would probably cut them up, dip them in an egg wash (beaten egg or two w/ some seasoning if you like) then put them single-layered on a baking sheet and bake until they turn brown. the egg-wash will give them a crispy sort of coating - i got that out of the oprah cookbook - cooking w/ rosie?? (her chef). let me know how they turn out - great idea! how many carbs?
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I have done the same thing with turnips - slice into "fries", brush with olive oil, sprinkle with seasoning of choice and bake.
Delicious with fish (breaded with crushed pork rinds) and cole slaw made with Splenda. Umm, sounds good tonight ... |
I've never seen this but is it the same as "Jicama"?
http://images.google.ca/images?q=tb...ages/jicima.jpg Click on this link for a post on jicama fries |
I tried this and thought it was quite tasty. I dont know the carb count. Does anyone know the carb count for Jicama?
Shoestring Jicama Ingredients: Vegetable Cooking Spray 2 ts Vegetable Oil 1 cl Garlic Crushed 3/4 lb Jicama -- peeled and julienned 2 tb Chopped Red Bell Pepper 1/8 ts Paprika 1/8 ts Salt 1/8 ts Pepper Instructions: Coat a medium skillet with cooking spray; add oil. Heat oil over medium heat, add garlic, jicama & red pepper. Sprinkle with seasonings and saute for five minutes; stirring frequently |
Jicama...on the atkins carb counter.....5.7 carbs, 3.2 fiber = 2.5 net carbs in 1/2 cup calories 25
Sounds like a good addition...thanks, heading to the store, this may end up in the basket. :) |
Lately, my DH and I have been on a Jicama Fry kick. I cut mine into 'steak fry' size (like 3/4 in width X 1/4 in thick X 4 in. long). I just drop them into my deep fryer and it takes about 8-10 min. to cook. My DH likes the 'bloomin' onion sauce' with his. I'm going to try making them 'shoestring size' soon.
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I like them but they are so hard to cut in little pieces. Do you have a certain way to cut them up? Do you peel them also? thanks
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Yes, you need to peel them. What are you making that you need to cut them in little pieces? I (armed with a sharp knife) slice them into 'steak fry size'. I don't find them that hard to cut so you could easily do the julienne size (like matchsticks) too. It's kind of like cutting thru a hard apple. I just thought of this: With your food processor shredding blade, you could shred them and then make 'hash browns'. But, you definitely need a sharp knife on this WOE. :)
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Thanks, I have a really good knife set but I am pretty clumsy with it when cutting into something hard like jicama. I will try the food processor route and see how it goes.
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jimica would be a good substitue for waterchesnuts too wouldn't they? and look at the carbs savings there on the oriental foods, or added to chicken salad???????????
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Very true. A sharp knife is a must when preparing food. It needs to be sharp enough to cut to the bone. You must learn how to keep it sharp (sharpening steel) and be very careful when you wash it. The dishwasher can be damaging to a knife egde if using an abrasive detergent. I just buy my few knives at a restaurant supply they are like $17 for the large chef knife and the paring knives are like $7 each. A good steel to keep them sharp with is about $17. Learn how to use them and use them safely and you will be suprized at how fast you can dice and onion etc. etc. PEAKABOO |
I tried both baking and frying jicama a few months back after reading the suggestion from George Stella.
My experience was disastrous. I had to throw both attempts away. I just ate what had not been cooked raw. I did have really good results roasting turnips though. I cut them into chunks, tossed with a little olive oil, garlic, rosemary, and salt and pepper, roasting them ~400F for 40 minutes, stirring them up occasionally. They were quite good, imo. |
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One question on this recipe: why spray the pan, and then add oil? I didn't understand these directions. Anyone have a clue? |
Dont know if anyone's tried jicama raw, but it's popular where I am (along with raw asparagus and raw purple turnips) on veggie trays. Raw hicama tastes very much like raw pea pods and are AMAZING!!! Just thought I'd mention it.
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My favorite thing to do with Jicama is to make the mock apple sauce.
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I tried some jicama today...fried in oil just like fries. I feel like I've cheated!! Yum! I cut them thin and cooked them as long as I could without overcooking. A little mayo and sf ketchup for dipping. I think they would be really good with cheddar cheese and bacon baked on. Just my 2 cents.
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ok I have never heard of jimaca. What is it???? I know, stupid question. But I have been dying for a good substitute for french fries. This is the one food that throws me every time.
If you have other ideas for french fries, please let me know. I have tried the turnips, a bit tangy. Hugs, Jimsbride |
To answer the question about what Jicama is, it is a root vegetable.
http://www.google.com/search?hl=en&q=Jicama I have fallen in love with Jicama, but have to watch it as it is real easy to eat far too much of the stuff. Jicama fries are awesome, sometimes I bread mine after dipping in an egg wash. The breading is generally 4 parts soy flour, 2 parts finely crushed pork rinds, one part parmesan cheese and my seasonings. The seaonings vary, but are low salt. Commonly it will be chili powder, garlic powder, onion powder and black pepper. Sometimes Emeril's southwest seasoning will be added, or used alone. I have also had them with sea salt and malt vinegar with the egg wash/soy flour and crushed pork rinds. Next time I eat them, I will try hashing the jicama and making southern hash browns. Diced Jicama pan fried in olive oil with diced vidalia onion, one diced jalapeno and one diced hungarian pepper. And of course, garlic powder and chili powder to season. That will be when I hit my next weight goal and am back on induction from doing the M&E fast........ But damn, now I am hungry! |
My problem was I thought it would be like fries, LOL.. Help my fry theese correctly please. What oil and for how long for starters?
Angel |
I looked these up on fitday. One medium jicama is 58 carbs???? Is this correct?
Jimsbride |
That's correct but don't forget to subtract the 32 grams of fiber for 26 net carbs for a med. jicama. (It's kind of subjective how 'big' is a medium.) If you go by 1 cup of it then there are approx. 5 net carbs/cup which isn't bad.
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I LOVE Jicama....it's like a cross between an apple and a potato in flavour...
My favourite way of eating it is to julienne, then add lemon juice and Splenda to taste. Love the crunch of raw Jicama! |
Jicama ~ Jimica 5.1 Net Carbs Per Cup Induction Friendly :-)
So far I've just eaten them raw with lime juice squeezed on top and sprinkled with seasoning salt. :yum:
I want to try them as hash browns though or french fries. I've heard they are very yummy this way too. :thup: FITDAY.COM Jicama, raw Amount: Nutrition Facts Amount Per Serving Calories 49.4 Calories from Fat 0.98 Fat 0.12 g 0 % Saturated Fat 0.027 g 0 % Polyunsaturated Fat 0.056 g Monounsaturated Fat 0.0065 g Cholesterol 0.0 mg 0 % Sodium 5.2 mg 0 % Potassium 195.0 mg 6 % Carbohydrate 11.5 g 4 % Dietary Fiber 6.4 g 25 % Protein 0.94 g 2 % Alcohol 0.0 g Vitamin A 1 % Calcium 2 % Vitamin D 0 % Thiamin 2 % Niacin 1 % Vitamin B6 3 % Phosphorus 2 % Selenium 1 % Vitamin C 44 % Iron 4 % Vitamin E 3 % Riboflavin 2 % Vitamin B12 0 % Manganese 4 % Copper 3 % Magnesium 4 % Zinc 1 % |
Here's how I do mine: http://buttoni.wordpress.com/2010/04/22/jicama-fries/
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