Jicama Latkes

By SkipT

  • 1 pound jicama

  • 1/2 cup finely chopped onion

  • 1 large egg, lightly beaten

  • 1/2 teaspoon salt

  • 1/2 to 3/4 cup olive oil

  1. Heat 1/4 cup oil in a pan over medium heat until heated but not smoking.

  2. Grate jicama coarsely by hand. Squeeze excess water, either by wringing through a towel or through fists (like Chuck Norris). Mix in a bowl with egg and salt.

  3. About 2 Tbsp of latke material makes each latke, and you can fit 3-4 in the pan at a time. Cook for about 5 minutes on each side, or until latkes are lightly browned.

  4. Drain on paper towel. Add more salt as needed.

  5. Keep warm until serving.

  6. Makes about 12 latkes.

Nutritional Facts

Nutritional information
Calories: 139
3 g
2 g
Net Carbohydrates
1 g
1 g
14 g

dinner snacks snack fiber weight loss low carb side dish stovetop gluten free dairy free vegetables

5 replies

Debe Pendice
Debe Pendice 2008-12-25 15:56:41 -0600 Report

Skip, Thanks again for another good recipe. I myself made something similar to this but with sweet potatoes. I am just learning to aquire the taste of jicama. I will try this next time I remember to out jicama on my list…Debe

Ms. Lizz
Ms. Lizz 2008-12-23 20:48:30 -0600 Report

I never thought of using jicama this way. I love them so much, I always slice mine up and make little sticks about the size of a match stick and add to salads or just eat them raw. It certainly has the texture of a potato, but to me tastes like a cross between an apple and a potato but is not nearly as starchy as a spud… In any case, I want to try making them this way. My only change will be using canola oil instead of olive oil. I just don't like things fried in olive oil. This is great. I will see what else I can find to change my usage of jicama from raw to a cooked product. Thanks so much for submitting this recipe!!