1.5 lb bag frozen yucca/cassava (I used Goya's)
1 chicken bouillon
Vegetable oil for frying
In a large pot, combine the frozen yucca, chicken bouillon and enough cold water to cover. Bring to a boil, let the yucca cook until tender. Drain well and let cool. Cut the yucca into pieces removing the little fiber roots from the middle. In a medium pot, pour about 2 inches of oil and let it get hot over high heat, fry the yucca until golden in color, transfer into a plate lined with paper towel. Season with sea salt. Serve and enjoy!