I attempted to make shoestring fries out of one of my medium jicama and to make horseradish dip to accompany them. They turned out VERY delish (which is a surprising treat considering that I made it all myself). Below are a few photos followed by the technique used and recipe for the dip. Very worth a try!
Jicama shoestring fries:
* Peel the jicama and slice into "shoestring" fries (very thin slices, see photo).
* Heat oil (I used peanut oil) to 350 degrees, I didn't have a candy thermometer so I just guessed when it was ready by putting one jicama slice in the oil and waiting until it looked ready.
* Carefully add a portion of the jicama shoestrings with a slotted spoon, let them stay in the oil for a few minutes until browned and then remove them to paper towels to soak up the oil.
* Sprinkle with a mixture of spices. I used paprika, onion powder, garlic powder, ground black pepper and ground sea salt ... oh and a tiny bit of chili powder.
* Eat. Yum!
* 1/2 cup of sour cream
* 1 tsp prepared horseradish (you can buy it prepared)
* dash of lemon juice
* dash of paprika
* dash of onion powder
* dash of garlic powder
* dash of sea salt
mix and let rest in the fridge for 20ish minutes so that the flavors are the best.
* Dip your jicama fries and eat. Yum!