Boil the potatoes until soft, then mash them.

In a pan, sauté onions and red bell pepper until soft.

Add the sautéed veggies to the mashed potatoes and mix in salt, black pepper, mozzarella, and scallions.

Set aside to cool.

In a bowl, whisk flour, salt, sugar, eggs, milk, and oil until smooth.

Heat a non-stick pan over medium heat and lightly grease it.

Pour a thin layer of batter, swirling the pan to spread evenly.

Cook for 1-2 minutes until set, then flip and cook for another 30 seconds.

Repeat until all pancakes are made.

Place a spoonful of the potato filling in the center of each pancake.

Fold like a burrito, tucking in the edges to seal.

Repeat with all pancakes.

Dip each stuffed pancake into flour, then into beaten eggs, and finally coat with bread crumbs.

Heat oil in a pan over medium heat.

Fry each pancake for 2-3 minutes per side until golden brown and crispy.

Drain on a paper towel.

Enjoy warm with dipping sauces like sour cream, ketchup, or garlic yogurt dip!