Jicama latkes turn out to be very similar to potato ones. The main difference I noticed is that they didn’t stick together as well and they didn’t get particularly crisp. Oh, and the mixture didn’t brown with sitting, which is kind of nice.After a long time without eating latkes, though, they were a great treat.

grated jicama, I used about 375 g before peeling

grated onion, I used about 1/3  of a medium onion

salt and pepper

1 egg

1 heaped tablespoon coconut flour

bacon fat

Combine all the ingredients except the bacon fat. Heat the bacon fat in a cast iron pan. Spoon the mixture into the pan by tablespoonfuls. Press each latke down. Fry for about 8 minutes on each side, or until it’s well browned. Season with additional salt and serve with sour cream.