Peel the potatoes, cut into chunks, and boil for 15–20 minutes until soft. Drain well, mash until smooth, and let them cool for a few minutes.

Add chopped pickles, cornstarch, salt, pepper, paprika, garlic powder, and MSG to the warm mashed potatoes. Mix well until everything is evenly combined. Place the mixture in the fridge for 10–15 minutes because chilled dough is easier to shape.

Take about 1 tsp of potato mixture, flatten it in your hand, place one small cheese cube in the center, and close it into a tight ball. Repeat until all potato mixture and cheese cubes are used.

Coat each ball lightly in flour. Dip into the egg mixture. Roll in panko breadcrumbs until fully coated. For extra crunch, double coat by repeating egg and panko.

Heat oil to high heat (you know it’s ready when a wooden stick bubbles). Fry the potato balls while moving them around the pan so they brown evenly. Cook until golden and crispy on all sides, then drain on a paper towel.