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.
Fry 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.
Fill a large pot with the water. Add the mango, hibiscus flower, sugar, cinnamon, and anise. Bring to simmer on medium heat. Let mixture reduce for 20 minutes until syrupy. Smash to blend.
Heat grill. Grill the serrano and jalapeno peppers until blistered. De-seed and de-stem the chiles. In blender, puree the chile peppers with garlic, sugar, water, and dash salt and pepper. Add olive oil to emulsify and allow to cool. Fold in the mayonnaise, cilantro, and lime juice.