I miss potatoes, so I decided to make "Jicama Fries".  I used my food
processor to make approx. 1/8" slices, then deep fried them.  When
they took on the color of golden fries, I removed a few from the hot
oil.  They were very tasty, but had an almost chewy texture.  I let
the remaining slices get uniformly brown and crispy throughout,
drained them on some paper towels, and lightly salted them.  They were
very good!  I didn't eat them with ketchup...they were yummy by
themselves.  The odd thing is, they didn't taste like a potato, or an
apple, or anything of that sort.  They were *kinda sorta* like a sweet
french fry, but even more, they reminded me of eating something like a
flaky cracker...similar to a Ritz.  Not that I minded at all...I miss
crackers, too.

A few observations:
These suckers have a really tough, fibrous peel.  One swipe of the
potato peeler told me I'd have to use a knife instead.

The raw flavor is unique; similar to a potato and/or an apple, but
there's a flavor of its own, too.  A jicama would be good with a dip
or in a salad, as JJ suggested.

They take much longer to fry than potatoes.  I wouldn't suggest
cutting them into anything bigger than a shoestring-style cut, unless
they were very slowly roasted with a coating of a light oil and
seasonings (which I will try in the future).

In summary, if anyone is interested, I was pleased with the texture
and flavor.  Coming from a very fussy eater, that's saying something.
I can see that it's very versatile; it can be used as a veggie, or
perhaps in apple recipes (I came across a few Cinnamon Apple recipes
before I decided how I was going to prepare the jicama).  Come to
think of it...maybe it reminds me slightly of a Ritz cracker in much
the same way that a mock apple pie can be made with the crackers
(though I never tried one).

Tee
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