Yucca a.k.a. Cassava is a starchy tuberous root native to South America. You will find this root in Latin American and Asian supermarkets. It is rich in phosphorous, calcium and vitamin C. The cassava root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Fresh yucca will be free of dark veins when you cut it in half. It can have a white or yellowish flesh.
In order to fry it you have to boil it first until it is completely cooked through. Cut the yucca in half and peel it with a vegetable peeler. Quarter each piece and cook in salted water for about 25 to 30 minutes.
Once you can pierce the cassava with a fork, it is ready for frying. Heat a large skillet with a combination of oil and butter. Place the cooked yucca into the pan in a single layer. Cook it until the sides are evenly browned and season with salt. You can use fried yucca instead of fried potatoes. They are truly delectable!