Gather all ingredients.

Place yuca into a large pot; add water to cover. Bring to a boil, then reduce heat to medium-low. Cover and simmer until yuca can be pierced easily with a fork, 20 to 30 minutes. Drain and allow to steam for several minutes until cool enough to handle.

Cut yuca into French fry-sized sticks, discarding fibrous core.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Working in batches, fry yuca in hot oil until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain in a paper towel-lined bowl.

Season with salt and serve hot.