This is a very popular way to serve yuca and is especially good as a side dish. These wedges also can be served with guasacaca (tomato and avocado sauce) as an hors d’oeuvre.
- 1 pound trimmed fresh yuca, cooked, or frozen yuca, cooked (see Notes)
- ¼ cup canola oil
1. Cut the yuca into 2 or 3 wedges each.
2. Heat the oil in a large skillet over medium-high heat. Add the yuca and fry until golden on both sides, about 3 minutes per side. Drain on paper towels, sprinkle with salt, and serve.