Boil whole, washed potatoes in salted water until fork-tender for about 15–20 minutes. Drain and let cool, then mash until smooth.

In the bowl with the mashed potatoes, add sugar and cornstarch, mixing thoroughly until uniform.

Take about 90g of the potato mixture, flatten it, and place a piece of mozzarella in the center, folding the mixture around it and flattening into a pancake.

Heat oil in a skillet over medium heat. Fry pancakes for 3–4 minutes on each side until golden brown.

Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Serve warm with dipping sauce or herbs.