I was making my family's favorite tonight: yam fries. Of course, this falls into that category of things I cook and don't eat -- but while I was slaving away in front of the fryer, I started to wonder if it would be possible to deep-fry french-cut jicama.

Has anyone ever tried this? I am not too familiar with jicama. I've only tried it once, and I recall it had a bitter taste, but wasn't entirely unpleasant. But somethings don't do well boiled in oil. Maybe I can't find a recipe for jicama fries because they just fall apart when deep fried?

Cheers,

Erin

Bumping this-- good question!

~~Amaara

I made jicama fries once... I deep fried them in a saucepan and they got *extremely* brown and absorbed a lot of oil and never really got that "done" texture I was looking for. That being said, DBF said he liked them, but he prefers turnip fries. I liked the sweet taste of the jicama but they were incredibly greasy. Not sure how they would be done as oven fries.

Rutabaga works okay pan-fried. (I got the idea from Dana Carpender's book, 500 Low Carb Recipes.) You just steam them, then pan-fry them in butter until they're brown on every side. I thought they were a bit sweet, but then, I've lost my taste for sweetness in savory dishes (although I still want my desserts to be quite sweet--go figure).

Next time I'm going to deep fry them just in the interest of time.

What about deep frying daikon or turnips? I've heard people do this, but haven't tried it yet. Has anyone out there tried it that can let us know how they were?
Alli

Turnips & swedes make excellent fries. Toss them in oil with paprika then bake until brown. Very yummy.

I have made fries using jicama. The trick was to use a mandoline to slice them very thin. I also used the waffle cut. You do have to cook them longer than potatoes and they aren't crispy until they are tan in color. As in all frying, make sure your oil is at 350 degrees before you start. Good luck!