Steps
1. Peel the yuca, and using a wide-slot grater, make long vertical movements to obtain long, very thin strips.
2. Sprinkle the strips with salt.
3. Using your fingertips, press tightly about 1 tbsp of yuca strips in the center, so their ends remain loose to give the fritter its spider shape.
4. Carefully drop them, one a time, into 1 inch of hot oil, and fry them on both sides until they turn a bright yellow color and are crispy.
5. Drain on paper towels.
6. Serve either hot or at room temperature. You may sprinkle them with grated Parmesan cheese. They will stay crispy for hours, espacially when stored in tightly closed container.

Comments
It makes about 1 1/2 dozen.

Source
Dominican Cookbook