Cut off both ends of the yucca root. Then cut them into 3 to 4-inch rounds.
Remove the skin from the cassava.
Bring a pot with water to boil. Add the cassava to the water, allow to cook for 20 minutes.
Once done, drain and let the cassava cool.
Cut yucca pieces in half and remove the inner root. Then cut into fingers.
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Fry the yucca fries in batches, turning once, until golden brown. Remove with slotted spoon. Drain over paper towels.
Season with salon tropical seasoning. Serve.
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