To answer the question about what Jicama is, it is a root vegetable.
http://www.google.com/search?hl=en&q=Jicama
I have fallen in love with Jicama, but have to watch it as it is real easy to eat far too much of the stuff.
Jicama fries are awesome, sometimes I bread mine after dipping in an egg wash.
The breading is generally 4 parts soy flour, 2 parts finely crushed pork rinds, one part parmesan cheese and my seasonings.
The seaonings vary, but are low salt. Commonly it will be chili powder, garlic powder, onion powder and black pepper. Sometimes Emeril's southwest seasoning will be added, or used alone.
I have also had them with sea salt and malt vinegar with the egg wash/soy flour and crushed pork rinds.
Next time I eat them, I will try hashing the jicama and making southern hash browns. Diced Jicama pan fried in olive oil with diced vidalia onion, one diced jalapeno and one diced hungarian pepper. And of course, garlic powder and chili powder to season.
That will be when I hit my next weight goal and am back on induction from doing the M&E fast........
But damn, now I am hungry!