Cheese-Stuffed Potato Pancakes (Print Version)

# Ingredients:

→ Potato Base

01 - Potatoes (1 pound, unpeeled)
02 - Sweetened condensed milk (1 tablespoon, optional)
03 - Cornstarch (½ cup)
04 - Regular sugar (2 tablespoons)
05 - Salt (½ teaspoon)

→ Cheese Filling

06 - Ciliegine mozzarella balls (8, or shredded mozzarella)
07 - Dark brown sugar (2 tablespoons)

→ For Cooking & Serving

08 - Cooking oil for pan frying
09 - Roasted sesame seeds for garnish (optional)
10 - Butter or ketchup for serving

# Instructions:

01 - Boil unpeeled potatoes in covered pot until fork-tender, about 25 minutes
02 - Peel cooled potatoes and mash. Mix in condensed milk, salt, and sugar
03 - Gradually incorporate cornstarch until achieving smooth, pliable consistency
04 - Divide dough into 8 portions. Place sugar-coated mozzarella ball in center of each, seal and flatten
05 - Pan fry in oil over medium heat for 4 minutes per side until golden and crispy
06 - Drain on paper towels, garnish with sesame seeds if desired, and serve while hot

# Notes:

01 - Can substitute condensed milk with cream and sugar mixture
02 - Potato starch can replace cornstarch
03 - Adjust cornstarch based on potato moisture
04 - Best served hot but not burning

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