Wash the cassava with water and pat dry. On a firm board of decent size, and with a nice big sharp blade knife, cut the ends and then in two or three cylinders, according to size and according to the length that we are looking for in the poles. Fill a pot or wide saucepan with water, and add a little salt.
To peel them, make a light cut through the skin, from top to bottom in each piece, and insert the blade of a smaller knife into the cut. Skin should lift easily. Otherwise, simply peel with the knife, leaving only the white flesh of the tuber. Cut into 1.5-2 cm thick sticks, and put into the pot with water.
When all the pieces of yuca are cut into the water, bring this to a boil and cook for 10-15 minutes, or until tender, but still firm. They should be able to be pierced with the blade of the knife without resistance. Drain and dry well with a cloth or kitchen paper.
Heat plenty of oil in a deep frying pan or deep fryer and batch fry, at a temperature of about 160-170ºC. Go turning the pieces as they take on color, and remove them when they begin to be golden brown, without letting them brown excessively. Drain on kitchen paper, fry the other pieces, and salt them when they are still hot.