Stuffed Yuca Balls

Funny name but a good recipe for Yuquitas Rellenas.
Yuca is a root vegetable, known as cassava and manioc root.
It can be peeled and boiled just like potatoes,
These crispy little balls are made by shaping the
mashed yuca around a piece of queso fresco,
then rolling them in bread crumbs
and frying them until golden brown.
The result is a crispy shell
around a soft starchy filling,
with melted cheese in the very middle.

Ingredients:
2 pounds of yuca root
4 ounces queso fresco, cut into 1/2 inch cubes
1 egg
2 slices of bread
10 saltine crackers
Vegetable oil for frying
Salt and pepper to taste

Directions:
Bring a large pot of salted water to a boil.
Peel the yuca root and cut it into 3 inch long pieces.
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.
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.
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.
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.
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.
Fry the yuca balls a second time,
just until they are golden brown and crispy.
Drain on paper towels and serve