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Prepare the yuca several hours before frying. Pare the hard crust from the yuca leaving only the very white flesh. Cut in 2 or 3 inch chunks and boil in a large pot in salted water until soft but not falling apart. Drain and let cool. Remove the hard center string or core and cut in pieces the size of thick French fries. Spread out the pieces on paper towels to dry for several hours before frying.
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