Yucca Frita

Description
Yuca fries

Ingredients

 * 1½ pounds fresh yucca (cassava), peeled
 * 1 teaspoon salt
 * 1 teaspoon lemon juice
 * vegetable oil (for frying)
 * lime or lemon wedges (for garnish)

Directions

 * 1) Cut cassava into 2-inch long rounds, then rinse. Or you can substitute frozen yucca.
 * 2) Put the yucca and enough cold water to cover, plus 2 inches, into a large saucepan.
 * 3) Add salt and lemon juice.
 * 4) Cover and bring to a rolling boil over medium-high heat, then lower the heat and boil until tender, about 25 minutes. Don't let it boil longer than this or it will become mushy.
 * 5) Drain through a colander and allow the yucca to cool enough to be handled.
 * 6) Gently peel off any pinkish fibrous layers that may cling to the tuber.
 * 7) Cut the yucca into ¾-inch wide wedges and remove the fibrous core with a paring knife, then discard. If the yucca is wet, dry thoroughly with paper towels.
 * 8) Heat 2 inches vegetable oil in a large, deep skillet or deep fat fryer to 375 degrees f on a deep fat thermometer.
 * 9) Fry the yucca wedges, one third at a time, turning once, until light golden — about 5 minutes.
 * 10) Transfer the fried yucca to a tray lined with paper towels to drain; sprinkle with salt or salt and ground dried red chile or paprika.
 * 11) Toss.
 * 12) Serve immediately with lime or lemon wedges, or with the accompaniment of your choice.