Instructions: Boil yucca in salted water for 20 minutes or just until tender when pierced with a fork. Drain. (Pieces may crumble a bit but should not be falling apart.)

Slice lengthwise into home fry-sized wedges, removing tough fibers in center.

Heat 2 tablespoons of oil in skillet and pan-fry yucca in batches until golden on all sides, about 4 minutes. Sprinkle with lemon juice. Add more oil as needed and season to taste with salt and pepper. (Yucca starch is the source of tapioca.) (Yucca is
also used to control farm-yard odors and industrial odors.)

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