Crispy Stuffed Potato Pancakes with Mozzarella and Zucchini

POTATOES
500g
ALL-PURPOSE FLOUR
3/4 cup
SUGAR
1 tsp
SALT
1 tsp
PEPPER
1 tsp
MEDIUM ZUCCHINI
1
MOZZARELLA CHEESE
4-6 ounces
How To Make Potato Pancakes
Boil the Potatoes:
Cut potatoes into cubes and boil in salted water for 30 minutes until fork-tender.
Grate the Zucchini:
While potatoes cook, grate the zucchini and squeeze out excess moisture.
Mash the Potatoes:
Drain the potatoes and mash until smooth. Let cool slightly.
Make the Dough:
Add flour, sugar, salt, and pepper to the mashed potatoes. Mix until a soft dough forms.
Shape the Pancakes:
Take a scoop of dough, flatten it in your hand, and place a bit of zucchini and mozzarella in the center. Fold the edges over and shape into a patty.
Fry the Pancakes:
Heat oil in a skillet over medium heat. Fry each pancake for 3–4 minutes per side or until golden brown and crispy.
Serve:
Drain on paper towels and serve hot with sour cream or your favorite dip.