Instructions: Cut off and discard the last inch off the tips of the yucca. Using a heavy knife, cut the yucca into lengthwise halves. Using a sharp paring knife or a potato peeler, pare the yucca of its outer brown skin and inner, pink-colored layer until only the white flesh is left. Place peeled yucca in water while preparing so that it doesnt darken.

Cut each yucca half into four lengthwise spears and then cut away and discard the fibrous inner core. In a large pot, bring 1 gallon (four quarts) water, vinegar and 2 tablespoons salt to a boil. Add yucca spears and boil 20 minutes, or until tender when pierced with a fork.

Have ready a large bowl of ice mixed with water. With a slotted spoon or skimmer, scoop the yucca from the boiling water and transfer directly into the ice water. This will encourage the yucca spears to spread open on their inner sides, creating a creamier texture. Cover and refrigerate cooked yucca spears for up to 1 day, until ready to fry or mash.

Combine remaining 1 tablespoon salt, garlic and pimenton and set aside.

In a wok, heat oil till shimmering. Add about 6 spears of yucca so that there is plenty of bubbling oil surrounding them. Fry until golden brown and crisp, about 10 minutes, turning so spears cook evenly. Scoop from oil, drain on paper towels and continue frying remaining spears in batches. Drain the yucca and transfer to a bowl. Sprinkle with reserved salt mixture, toss together to combine and serve immediately.

Note: Once fried, drained and seasoned, yucca can be refrigerated, covered, for up to 1 day, and reheated in a single layer on a baking sheet in a 400-degree oven.

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