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 3/4-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. Toss.
Serve immediately with lime or lemon wedges, or with the accompaniment of