A popular side dish in Colombian and Latin American cuisine, yuca frita is made by boiling cassava root, cutting it into pieces, and frying it. Similar to potatoes but starchier and more fibrous, it is served alongside main dishes.
Boil the cassava pieces in salted water over medium heat for 20 minutes, until tender. Drain and let cool.
Cut the boiled cassava into medium-size sticks and remove any tough central fibers.
Fry in oil over medium-high heat for 8–10 minutes, until crisp and golden brown.
Drain, season with salt, and serve hot.
Best eaten fresh; it loses its crispness if left to sit, so reheating is not recommended.
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