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Fried Yuca With Spicy Macadamia Nut Vinaigrette

The irresistible recipe, Fried Yuca With Spicy Macadamia Nut Vinaigrette. This culinary delight combines the softness of Cassava with the crunchiness of fried Cassava and the vibrant, spicy flavor of homemade vinaigrette. Preparing this dish is simple and quick, perfect for any occasion. Surprise your friends with a bite full of flavor and texture.

Created by:
1 hr
Medium
4 SERVERS

Nutrition per serving

Energy

518.16 kcal

Fat

21.35 g

Saturates

3.23 g

Carbs

81.8 g

Sugars

10.11 g

Fiber

5.46 g

Protein

3.85 g

Salt

3.23 mg

Nutrition per serving

Energy

518.16 kcal

Fat

21.35 g

Saturates

3.23 g

Carbs

81.8 g

Sugars

10.11 g

Fiber

5.46 g

Protein

3.85 g

Salt

3.23 mg
0%

PREP TIME

45 mins

0%

COOK TIME

15 mins

0%

TOTAL TIME

1 hr

Ingredients

For the vinaigrette:

For the fried yuca:

Method

    1. For the vinaigrette: Chop the macadamia nuts and place in a heatproof bowl along with the chili flakes.
    2. Heat the olive oil in a saucepan until it starts to smoke and pour over the macadamia and chili flakes. Allow to cool. Once the oil has cooled, add the cane honey, lime juice and salt and stir.
    3. For the fried Cassava: peel and cut the Cassava into thick sticks.
    4. Place in a pot of water and bring to a boil.  Cook for 10-15 minutes until soft but still firm. Drain and dry well with paper.
    5. Fry in abundant oil until golden brown, drain the oil well and season.
    6. Place on a platter, pour the macadamia vinaigrette on top and decorate with a few coriander leaves.

Tips

The vinaigrette goes very well with cassava but can also be served with other vegetables such as potato, sweet potato or carrot.

Ingredients

For the vinaigrette:

For the fried yuca:

Method

    1. For the vinaigrette: Chop the macadamia nuts and place in a heatproof bowl along with the chili flakes.
    2. Heat the olive oil in a saucepan until it starts to smoke and pour over the macadamia and chili flakes. Allow to cool. Once the oil has cooled, add the cane honey, lime juice and salt and stir.
    3. For the fried Cassava: peel and cut the Cassava into thick sticks.
    4. Place in a pot of water and bring to a boil.  Cook for 10-15 minutes until soft but still firm. Drain and dry well with paper.
    5. Fry in abundant oil until golden brown, drain the oil well and season.
    6. Place on a platter, pour the macadamia vinaigrette on top and decorate with a few coriander leaves.

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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok