Begin by peeling and cubing your low-starch potatoes. Boil them in salted water until they’re fork-tender, which should take about 15 minutes.

While the potatoes are still hot, mash them until smooth and creamy. Stir in all-purpose flour, sugar (if using), salt, and pepper until you form a slightly dry but soft mixture.

Using an ice cream scooper, scoop servings of the potato mixture. Flatten each scoop and add about 1 teaspoon of mozzarella cheese in the center. Roll the mixture back into a ball, flatten slightly, and coat with flour for a crispy finish.

Heat oil in a non-stick pan over medium heat. Fry each pancake for approximately 5 minutes on each side, or until they achieve a beautiful golden brown color. Once done, drain on paper towels to absorb excess oil and serve immediately!