Forget French fries. For us Dominicans, yuca frita is our groove. You'll love these yuca fries, perfectly salted and golden, crispy on the outside, creamy and soft inside.
Place the yuca in a large bowl, and pour enough water to cover it (about 1½ quarts of water [1.5 liters]). Add the 2 teaspoons of salt. Stir to dissolve the salt, and let it rest for half an hour.Drain the water. Pat the yuca dry with a paper towel.
To fry the yuca, heat the oil over medium-high heat in a small pan or saucepan (so there's enough oil to deep-fry the yuca). Fry the yuca sticks in small batches until they turn golden brown (be careful with splatters).Rest on a paper towel to absorb excess oil.