Keto Garlic Parmesan Jicama Fries

What is keto jicama?
Jicama is a kind of root vegetable or tuber that resembles potatoes. The flesh of this fruit is firm and white inside, with an exterior skin like that of a potato. As jicama is mostly grown south of the border, it is occasionally recognized as a Mexican potato or turnip.
Ingredients:
Onion powder: 2 tsp.
Chopped parsley: 2 tbsp.
Garlic cloves: 5.
Avocado oil: 1 tbsp.
Jicama: 1.
Salt.
Parmesan cheese: 1/3 cup.
Whey protein powder: 1 cup.
Instructions:
In a big frying pan, heat about 1 inch of avocado or olive oil to moderate.
To uncover the jicama and trim the root of it.
Make a downward notch on the sliced pieces of tissue, much like you would if you were removing tissue with a knife.
Reach lower than the opposite bottom of the cucumber and grab the skin.
Repeat on all sides of the jicama.
Using a blade, cut the jicama into the shape of micro French fries.
Shoestring jicama fries must be stuffed with powdered protein and spices in a shallow basin and tossed.
To check if the oil is adequate for cooking, test the temperature with a little piece of bread.
If the oil melts right away, it’s ready.
Into the jicama you are going to fry, pour the hot oil. Don’t fill the pan to the brim.
Fry the fries for between seven and twelve minutes, or up to they turn golden brown.
To absorb excess oil, turn off the stove and place it on a piece of paper towel.
If you like, add parsley cloves, and the cheese Parmesan to the dish.
Notes:
The thickness of your jicama cuts and the temperature of your oil will largely affect how long your jicama fries cook.
Your fries are going to cook faster if you cut them into shoestring fries rather than a thicker steak-cut jicama fry.
Storage information:
Regretfully, for optimal quality, jicama fries are consumed immediately, just like conventional French fries. To make them crispier once again, you are warming it.

Nutritional facts:
 

Protein: 16.3 g.

Calories: 193 kcal.

Total carbs: 11.7 g.

Net carbs: 3.2 g.

Fat: 5.7 g