Jicama Latkes
By SkipT
December 21, 2008
980
5
3
Ingredients
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
Directions
Heat 1/4 cup oil in a pan over medium heat until heated but not smoking.
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.
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.
Drain on paper towel. Add more salt as needed.
Keep warm until serving.
Makes about 12 latkes.
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Nutritional Facts
- Servings
- 10
- Nutritional information
- Calories: 139
- Carbohydrates
- 3 g
- Fiber
- 2 g
- Net Carbohydrates
- 1 g
- Protein
- 1 g
- Fat
- 14 g
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Comments (5 comments)
Add your commentThis sounds great! I am going to try it.
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
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!!
well, i've never had this before, but i'm willing to try!
Sorry, the serving size should say one!