- 1½ pounds fresh yucca (cassava), peeled
- 1 teaspoon salt
- 1 teaspoon lemon juice
- vegetable oil (for frying)
- lime or lemon wedges (for garnish)
- Cut cassava into 2-inch long rounds, then rinse. Or you can substitute frozen yucca.
- Put the yucca and enough cold water to cover, plus 2 inches, into a large saucepan.
- Add salt and lemon juice.
- 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.
- Drain through a colander and allow the yucca to cool enough to be handled.
- Gently peel off any pinkish fibrous layers that may cling to the tuber.
- 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.
- Heat 2 inches vegetable oil in a large, deep skillet or deep fat fryer to 375 degrees f on a deep fat thermometer.
- Fry the yucca wedges, one third at a time, turning once, until light golden — about 5 minutes.
- 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.
- Serve immediately with lime or lemon wedges, or with the accompaniment of your choice.
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