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 ½ teaspoon of salt and mash with a potato masher or pass through a molino* (corn mill).
Form balls of about 3 tablespoons of mashed yuca*.
Whisk the eggs in a shallow bowl. Place the bread crumbs in another bowl.
Dip the balls first in the eggs and then the crumbs.
Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 325F), add the breaded yuca balls a few at a time and deep fry for 2 to 3 minutes. Remove them with a slotted spoon and drain on paper towels.
Drain on paper towels and serve.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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