Prep the Potatoes

1. Grate the Potatoes: Peel and grate the potatoes using a box grater or a food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is important to ensure your pancakes get crispy.
2. Mix Ingredients: In a large mixing bowl, combine the grated potatoes, mozzarella cheese, green onions, egg, and flour. Season with salt and pepper to taste. Stir until everything is well incorporated.

Cook the Pancakes

1. Heat the Sesame Oil: In a large frying pan, heat the sesame oil over medium heat. Once hot, scoop about 2 tablespoons of the potato mixture and drop it into the pan, pressing it down gently to form a round pancake. Repeat with the remaining mixture, ensuring not to overcrowd the pan.
2. Fry the Pancakes: Cook the pancakes for about 4-5 minutes on each side or until golden brown and crispy. Flip carefully using a spatula to avoid the pancakes falling apart. You may need to adjust the heat to prevent them from burning before cooking through.
3. Drain Excess Oil: Once the pancakes are cooked, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.

Prepare the Dipping Sauce (Optional)

1. Mix the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and chopped chili (if using). Sprinkle sesame seeds over the sauce for extra texture.
2. Serve: Serve the crispy pancakes alongside the dipping sauce for added flavor.