1 1/2 pounds fresh yucca (cassava), peeled
1 teaspoon salt
1 teaspoon lemon juice
Vegetable oil (for frying)
Lime or lemon wedges (for garnish)
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