Boil yuca in water until tender, about 25 minutes. Drain, pat dry, trim fibrous inner core (you'll see it), and cut into 1/2-in.-thick sticks about 3 in. long.
Heat 2 to 3 in. oil in a large saucepan until oil registers 350° on a deep-fry thermometer. Fry yuca in batches until golden and crisp, about 4 minutes. Drain on paper towels. Sprinkle immediately with salt.
Note: Nutritional analysis is per serving.