Start by bringing a large pot of salted water to a boil. Add peeled and chopped potatoes, cooking them for about 15-20 minutes or until tender. Drain and mash until smooth.

In the bowl with the mashed potatoes, add sugar and cornstarch. Mix until you have a uniform consistency.

Take a portion of the potato mixture, about 90 grams, and flatten it. Place a piece of mozzarella in the center, encase it by shaping into a ball, then flatten into a pancake about 1 cm thick.

Heat cooking oil in a skillet over medium heat. Fry each pancake for approximately 3 minutes on one side until golden brown, then flip and cook for another 3 minutes.

Transfer the crispy pancakes onto a baking rack or a plate lined with paper towels to drain excess oil.

Serve the pancakes warm as a snack or appetizer with your favorite dipping sauces.