Servings: Makes 12 cups
In an 8-quart heavy-bottom pot, heat oil to 350°. Meanwhile, peel yucca with a sharp vegetable peeler. Using a mandoline or sharp knife, cut yucca crosswise into slices about 1/8-inch thick. In batches of 30, slide slices into oil one at a time. Fry about 3 minutes, or until golden brown around the edges, stirring occasionally to prevent clumping.
With a slotted spoon, transfer to paper towels. Sprinkle with salt before serving.
From the December 2006 issue of O, The Oprah Magazine
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