Yuca Frita (Crispy Fried Cassava)

Ingredients

• Yuca (Cassava) (1 large root)
• Water (enough to cover the yuca in a pot)
• Salt (1 tablespoon, plus extra for seasoning)
• Vegetable oil (for deep frying)
• Lime (1, cut into wedges)

Instructions

1. Peel the yuca using a vegetable peeler, then cut it into 3-inch-long pieces.
2. Place the yuca pieces in a large pot, cover with water, and add 1 tablespoon of salt. Bring the water to a boil over high heat.
3. Once boiling, reduce the heat to medium and cook the yuca until it is fork-tender, about 20 minutes.
4. Drain the cooked yuca and let it cool. Once it's cool enough to handle, slice each piece lengthwise and carefully remove the hard fibrous core.
5. Heat the vegetable oil in a deep fryer or a large, deep saucepan until it reaches 375°F. The oil should be deep enough to fully submerge the yuca pieces.
6. Fry the yuca pieces in the hot oil until they turn a golden brown color and become crispy, about 5 minutes.
7. Using a slotted spoon, transfer the fried yuca to a paper towel-lined plate to drain excess oil. Sprinkle them with a bit more salt to taste.
8. Serve the Yuca Frita while it's hot, accompanied by fresh lime wedges. Encourage guests to squeeze a bit of lime juice over their yuca for a pop of citrusy freshness that balances the rich, fried goodness.