Cut into 1/2 inch thick ( sticks and add to a large saucepan of cold salted water.
Bring to a boil, reduce heat to a simmer, and cook for 10 minutes, until just tender.
While the yuca cooks, prepare the Salsa A La Huancaína: using an immersion blender or food processer, blend together the garlic, queso fresco, evaporated milk, aji Amarillo paste and saltine crackers, until smooth. Transfer to a bowl and reserve until ready to use.
Drain well in a colander then pat dry with paper towels.
Fill a heavy saucepan outfitted with a deep fry thermometer halfway with vegetable oil and heat to 375 degrees.
Once hot, add the yuca in batches to the oil, and fry for 3 minutes, until golden and brown.
Drain on a paper towel lined platter and sprinkle with salt while still wet from the oil.
