Cut the yucca roots into 1/4-inch strips. Cut out and discard the fiborous center of the yucca.
Add 1 teaspoon salt and 1 teaspoon pepper to the flour and place in a shallow dish.
Place the egg in a shallow bowl or pie plate
. Pour the bread crumbs into another bowl or plate.
Bread the yucca by first dredging it in the flour, then put it in the egg mixture to cover, and then dredge
in bread crumbs.
the yucca in vegetable oil
at 350 degrees F for about 5 minutes or until golden brown.
Serve with Hibiscus Mermalada and Serrano-Lime Aioli.