Fried Yuca with Lemon

• 5 pounds yuca (about 6 yuca), peeled
• Peanut or canola oil, for frying
• 4 garlic cloves
• Coarse salt
• Lemon wedges, for serving

1. Cut the yuca crosswise into 2-inch pieces.
2. Cut each piece into 1/4- to 1/2-inch-thick strips.
3. Cut out the tough core from the inner edge of each piece; discard the core.
4. Transfer the yuca to a large saucepan.
5. Cover with water by 2 inches.
6. Bring to a boil.
7. Cook until just soft and translucent, about 5 minutes.
8. Drain, and pat dry.
9. Heat 5 inches oil in a 4-quart heavy-bottomed saucepan over medium-high heat until it registers 360F on a deep-fry thermometer.
10. Fry the garlic until golden, about 1 minute.
11. Discard the garlic.
12. Working in batches of several strips, fry the yuca, turning once, until golden brown, about 4 minutes.
13. Transfer to paper towels using a slotted spoon; let drain.
14. Sprinkle with salt.
15. Serve with lemon wedges.

peanut, garlic, salt, lemon wedges

Taken from www.epicurious.com/recipes/food/views/fried-yuca-with-lemon-392777 (may not work)