CRISPY BATTERED KETO JICAMA FRIES AN EASY KETO SIDE DISH

Ya gotta have french fries with your bunless burger or grilled hot dog! Have you tried jicama fries yet? They are keto approved because jicama is low in carbs. These keto jicama fries are battered to form a crispy outside and tossed in garlic, parmesan and parsley.

This is one keto side dish that is really fun and easy to make. It starts with a jicama which is a root vegetable that is similar in texture and taste to a potato. It is loaded with fiber so most of the carbs are from the fiber.

The jicama is peeled which I show you how to peel and cut a jicama in this video and cut into shoestring french fries. It is dusted in a combination of Perfect Keto unflavored whey protein powder, onion powder, garlic powder and salt. The keto jicama fries are then fried in avocado oil until golden brown.

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FULL RECIPE FOR KETO JICAMA FRIES HERE: https://www.ketofocus.com/recipes/gar...

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GARLIC PARMESAN KETO JICAMA FRIES RECIPE

1 medium jicama
1 cup unflavored whey protein powder
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
avocado oil for frying
1/3 cup grated parmesan cheese
5 cloves garlic, minced
2 tablespoons chopped parsley

Preheat 1 inch of avocado oil to medium heat in a large skillet.
To peel a jicama, cut off the root. From the cut side, cut some vertical notch down the side like you would peel the skin off with a knife. Grab the jicama skin and pull down to the other end of the jicama. Repeat on all sides of the jicama.
Cut jicama into shoestring french fries sizes with a knife.
Toss shoestring jicama fries until evenly coated in a shallow bowl containing protein powder and seasonings.
To see if the oil is hot enough for fries, throw a tiny piece of the batter into the hot oil. If it sizzles right away, the oil is ready. Add jicama fries to the hot oil. Don't overcrowd the pan. Add just enough to cover the bottom of the skillet. Fry for about 712 minutes or until the fries are golden brown. Remove from heat and place on a paper towel to catch the excess oil.
Season with garlic, parmesan and parsley if desired.


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