2 yuca, peeled, cut in half horizontally
Corn or vegetable oil (not olive) for deep-fat or frying pan frying
1. In a large pot, cover yuca with water by about two inches. Bring to a boil, then reduce heat to low and cook uncovered. Cook until yuca becomes tender, but NOT mushy - about 15 minutes or less. Remove yuca and drain thoroughly. Let cool. With a sharp knife or plantain slicer, cut yuca into long, thin strips. (The thinner the better.)
2. Heat oil in a deep fat fryer or a frying pan.
3. Fry yuca strips in small batches until crisp and golden brown. Drain on paper towels; keep warm in oven.