Peel and cut the potatoes into equal chunks. Place them in a pot, cover with cold water, add a small pinch of salt, and boil until fork-tender, about 12–15 minutes. Drain well and let them sit for a few minutes so excess steam escapes. Mash until completely smooth with no lumps.

When the potatoes are not too hot, mix in salt, red chili flakes, black pepper, cumin powder, cornstarch, and shredded mozzarella. Mix until evenly combined. The mixture should be soft but not sticky. If it feels too sticky, add 1–2 teaspoons more cornstarch.

Set up three shallow dishes. In the first, mix plain flour with a pinch of smoked paprika. In the second, whisk the egg with 2 tablespoon milk or water. In the third, mix breadcrumbs with a pinch of salt and dried parsley.

First coat the potato balls with the flour, then dip in the egg mixture and finally dredge it thoroughly with the breadcrumbs. Make sure your coatings are even, if you leave gaps anywhere the balls will break during frying.

Roll each ball first in flour, then dip in egg, and finally coat in breadcrumbs, pressing lightly so the crumbs stick well. Place them on a plate and freeze for 15 minutes to firm up.

Heat oil in a deep pot over medium heat (about 170–175°C / 340–350°F). Add a few balls at a time without overcrowding. Do not touch them for the first 3 minutes. Then gently shake the pot to help them turn. Fry until golden brown all over, about 4–5 minutes total.

Remove with a slotted spoon and place on paper towels. Let them rest for a couple of minutes before serving, as the cheese inside will be very hot. Serve with your favorite dip.