Garlic Parmesan Jicama Fries
Published June 20, 2020 • Updated February 19, 2026
This post may contain affiliate links. See my disclosure policy.
I coat these keto jicama fries in a whey protein batter, fry them crispy, and toss them with garlic and parmesan. They hold their own as a side or next to a burger.
I’ve been making jicama fries longer than any other fry recipe on this site. Before I ever posted my keto French fries, this was my go-to potato replacement, and it still is. The outside gets puffy and golden from the whey protein batter, and the inside stays firm with a slight crunch that regular potatoes just don’t give you.
What makes this version different is the garlic parmesan finish. After the fries come out of the oil, I toss them with freshly minced garlic, grated parmesan, and parsley. The garlic blooms from the residual heat, and the cheese sticks to the batter in a way that reminds me of the garlic fries I used to get at ballparks before going low carb.
I make these at least twice a month, and garlic parmesan is the version my family keeps requesting. My kids eat them like regular fries and have never once complained that they aren’t potatoes. To them, these are just fries. That’s probably the highest compliment I can give a recipe.
I cut mine into shoestring shapes because they crisp faster and you get more of that crunchy batter per bite. If you go thicker (steak-cut style), they still work, but you need to fry a few minutes longer and the interior stays more like raw jicama. I’ve tested both, and shoestrings win.
The batter itself is dead simple: unflavored whey protein powder, salt, garlic powder, and onion powder. I tried almond flour and coconut flour as alternatives (more on that in the FAQs), but protein powder gives you that puffy, crispy shell that the others can’t match. It puffs up in the oil like popcorn chicken batter. Nothing else I’ve tried does that.
Jicama doesn’t soften the way a potato does, and that surprised me the first time I made these. The inside stays firm and slightly starchy, almost like a water chestnut. That firmness is actually an advantage because each fry holds its shape under all the toppings without going limp.
If you don’t want to cut the jicama yourself, a reader named Colleen mentioned that Trader Joe’s sells pre-cut julienne jicama. She gives it an extra chop to get the pieces thinner, which I think is smart since thinner means crispier.
These pair well with just about any dinner. I usually make them for burger night, but they go just as well alongside grilled meats, roasted vegetables, or even on their own with a dipping sauce. Ranch and sugar-free ketchup are the two we reach for most. If you want another low-carb fry option, my air fryer avocado fries are a completely different texture but just as satisfying.
What is Jicama?
Jicama is a root vegetable that looks like a rough brown potato on the outside, but the inside is white, hard, and almost watery when you bite into it raw. I describe the texture as somewhere between an apple and a water chestnut. You might also hear it called a Mexican turnip or Mexican potato since most of it is grown south of the border. I first picked one up at a Mexican grocery store years ago and have been using it as my go-to fry base ever since.
Explore 681+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 medium jicama -
1 cup unflavored whey protein powder
-
2 teaspoons salt
-
2 teaspoons garlic powder
-
2 teaspoons onion powder
-
avocado oil for frying (optionally can use olive oil)
-
1/3 cup grated parmesan cheese
-
5 cloves garlic, minced
-
2 tablespoons chopped parsley
Step by Step Instructions
Step by Step Instructions
Peel jicama
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.
Coat the fries
Toss shoestring jicama fries until evenly coated in a shallow bowl containing protein powder and seasonings.
Fry
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 over-crowd the pan. Add just enough to cover the bottom of the skillet. Fry for about 7-12 minutes or until the fries are golden brown. Remove from heat and place on a paper towel to catch the excess oil.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Calculate Your Keto Macros in 30 Seconds
Not sure if this recipe fits your daily targets? Our free calculator shows you personalized macros based on your goals, activity level, and body composition.
Get My Macros (Free) →Frequently Asked Questions
Can I make these in an air fryer instead of frying?
I've tried air frying jicama and it works, but you get a different result. Without oil surrounding the batter, the coating doesn't puff up the same way. I'd skip the whey protein batter entirely for air frying and instead toss the jicama sticks in a little avocado oil with your seasonings. Air fry at 400 degrees for about 20 minutes, shaking halfway. They come out more like roasted jicama sticks than crispy battered fries, which is still good but a different thing entirely.
What can I substitute for whey protein powder?
I've tested both almond flour and coconut flour as batter alternatives. Almond flour gives you a thinner, more traditional breading that crisps up nicely but doesn't puff. Coconut flour absorbs too much oil and gets dense. If you can't do whey, my recommendation is almond flour with a pinch of baking powder to help it lighten up. Or skip the batter completely. I've fried plain jicama sticks with just salt and pepper, and they're still good.
Do I need to boil jicama before frying?
I don't boil mine, and I've been making these for years. Some recipes call for boiling or parboiling to soften the interior, but I actually prefer the firm, slightly crunchy center you get from frying raw jicama. If you want a softer bite, you can microwave the cut jicama for 3 to 4 minutes before battering. That's the most I'd do.
Can I substitute jicama with another vegetable?
I've tried turnips and they work as the closest swap. The texture when fried is similar, though turnips have a slightly sharper flavor. Rutabaga also works but takes longer to cook through. Neither has quite the same mild, slightly sweet crunch that jicama gives you, but both are solid options if you can't find jicama at your store.
How can I make these fries spicier?
I add cayenne pepper to the whey protein batter mixture before coating. A quarter teaspoon gives a noticeable kick without overpowering the garlic and parmesan. My other move is serving them with a spicy dipping sauce. I've used sriracha mayo and a chipotle ranch, and both pair well with the crispy batter.
Is there a dairy-free option for the parmesan?
I've made these with nutritional yeast instead of parmesan, and the result is close. Use about the same amount and toss it on right after frying so it sticks. The flavor is more nutty than sharp, but it still gives you that savory coating. A few readers have also used dairy-free parmesan shreds from Violife, which I haven't tried myself but have heard good things about.
How much is one serving?
I divide the whole recipe into four portions. One medium jicama yields enough fries for four servings when cut into shoestrings. If you cut thicker steak-style pieces, you get fewer per serving but each one is bigger, so the portion stays about the same.
Tried these in the air fryer because I was too nervous to deal with a skillet of hot oil. 400° for about 18 minutes and the whey protein coating got genuinely crispy. Threw the parmesan on right when they came out and it melted in. Probably not the "right" way but it worked.
That's basically the right way to do it in the air fryer. The batter won't puff up like it does surrounded by hot oil but you still get crispy, which is the point. Parmesan the second they come out, always.
I can't wait to try the fries. I Love jicama cut up with squirts of lime, lemon or orange juice and a sprinkle of Tajin seasoning.
I am so glad that I found your website Annie. You have one of the BEST websites.
Have a blessed day! Kay
The Tajin and citrus version sounds really good. This garlic parmesan style is totally different but I think you'll like how crispy they get with the whey protein batter.
Hi Annie.
I absolutely love your videos I have learned so much from you.
I’m new with Keto
I have a question for ya
What can I use instead of 1 cup whey Protein powder.
Thank you
Helen ?
You can use almond flour or coconut flour. I have also made these without any batter. Just salt and pepper and fry them. They are still delicious!
How much is one serving?
Take the full amount and divide it into four portions
This is absolutely delicious! Finding recipes like this makes me so happy that there are fantastic alternatives to potatoes. It may not be "just like" a potato but with flavor like this why would it matter? I've dipped in sugar-free ketchup, blue cheese dressing, and so good by themselves. A nice short cut I discovered, at Trader Joe's, they have julienne precut jicama! I like to make them thinner so I will give them another chop but certainly nice when you don't have time to chop up a jicama root. Thank you so much, Annie!