4 Serves
50 Mins
Peel the jicama using a peeler and slice it into uniform fry-shaped sticks using a chef's knife on a cutting board.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
21 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the cooking oil in a large frying pan over medium-high heat.
Carefully add the jicama sticks to the hot oil and fry, turning occasionally with tongs, until they are golden brown and tender, approximately 20-25 minutes.
Remove the fries from the pan, drain on paper towels, and season immediately with salt and black pepper to taste.
46
g117
g58
g
