Raw jicama fries – spicy style! Jicama is a large, bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jicama ranges in size from about 4 ounces up to 6 pounds. It’s available year-round and can be purchased in Latin American markets and most supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. Jicama is a fair source of vitamin C and potassium. It is definitely an under-rated little guy!
Raw Spicy Jicama Fries [Vegan]
Serves
4-6
Cooking Time
10
Ingredients
- 1 jicama ~ julienne sliced
- 1 Tbsp coconut or olive oil – I used coconut oil
- 3 Tbsp nutritional yeast
- 1-2 green onions chopped or chives
- 1 tbsp chili powder
- sea salt – to taste
Preparation
- Peel jicama and slice julianne style.
- Place in glass dish and sprinkle nutritional yeast, sea salt, oil and chopped green onion on top of jicama. Using your hands (which I love to do) mix thoroughly to ensure all the slices are coated. Alternatively, you can add to a glass dish/bowl with a lid and shake the ingredients to ensure coverage without getting messy.
Notes
I found that by letting the fries marinate for about an hour (covered) – in the refrigerator – will enable all the flavors and oil to penetrate better. Tastier!
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Jicama
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The jicama fries were terrible. They were utterly bland and left completely untouched at our dinner party. I would recommend looking elsewhere for a jicama recipe.
common in Baja