Peel and chop the potatoes into medium chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain and steam dry.

Mash the potatoes in a mixing bowl until smooth and creamy.

Stir in the flour, sugar, salt, and pepper until the batter is well combined and soft but not sticky.

Form portions of the potato mixture into small discs, about the size of a golf ball.

Flatten each disc and place mozzarella in the center, fold edges over cheese and reshape to a pancake.

Dust pancakes lightly with flour and place on a parchment-lined dish.

Heat oil in a non-stick pan, cook pancakes for about 5 minutes on each side until golden brown and crispy.

Transfer to a paper towel-lined plate and serve warm.