Start by bringing a large pot of salted water to a boil. Meanwhile, peel and cut the potatoes into even chunks.

Once the water is boiling, add the potatoes and cook for about 15–20 minutes, or until fork-tender. Drain the cooked potatoes and return them to the pot, mashing until smooth with a potato masher.

In a mixing bowl, combine the smooth mashed potatoes with sugar and cornstarch, stirring until well mixed.

Take about 90 grams of the potato mixture and flatten it into a disc in the palm of your hand. Place a generous amount of mozzarella cheese in the center and fold the mixture around the cheese, sealing it tightly.

Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Once the oil is shimmering, carefully place the prepared pancakes in the pan and fry each pancake for approximately 3 minutes per side.

Once the pancakes are crisp and golden, remove them from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot.