Cut the yuca* lengthwise into 1-inch pieces. They will be half-moon-shaped chunks, since yuca* is a cylindrical vegetable and is usually cut in long, half -cylinders. Remove the center stem.

In a small stockpot place the yuca* and 3 teaspoons of salt, and cover completely with water. Simmer over medium heat until the yuca* is so soft that you can insert a knife smoothly into it about 20 minutes for good yuca*. It should feel like a potato when done.

Remove the yuca* from the water. Sprinkle with the remaining ¼ teaspoon of salt and mash with a potato masher or pass through a molino* (corn mill).

Form balls of about 1 tablespoon of mashed yuca*.

Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350F), add the yuca* balls and deep fry for 2 minutes. Remove them with a slotted spoon and drain on paper towels. Let cool for 2 to 3 minutes to set the shape.

Place on a serving dish and pour the Melado over them. Enjoy!