1. Bring a large pot of salted water to a boil. Peel the yuca root and cut it into 3 inch long pieces.

2. Add the yuca to the boiling water and cook for about 30 to 40 minutes, until the yuca is very tender and can be easily pierced with a fork. It should be fall apart when poked with the fork.

3. Drain the yuca in a colander. Remove as many of the woody stems from the center of the root as possible. Pass the yuca through a potato ricer, or force it through a colander, to remove any remaining fibrous strings.

4. Season the mashed yuca with salt and pepper to taste. Let cool for 10 to 15 minutes. Place 2 tablespoons of mashed yuca in the palm of one hand. Make a small well in the middle, and place a piece of cheese in the well. Wrap the mashed yuca around the cheese, and roll between your hands to make a round ball. Repeat with the remaining mashed yuca.

5. In a deep skillet or deep fat fryer, heat 2 inches of vegetable oil to 360 degrees. Fry the yuca balls in batches until lightly golden. Drain on paper towels.

6. Crack 1 egg into a bowl and whisk lightly with a fork. Process the bread with the crackers. Roll each ball in the egg and then in the bread/cracker crumbs, until well coated with crumbs.

7. Fry the yuca balls a second time, just until they are golden brown and crispy. Drain on paper towels and serve warm with huancaína sauce for dipping.

Yuca balls can be kept warm in a 200° degree oven for 30 minutes until ready to serve.