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Start by peeling and cutting the potatoes into cubes. Place them in a pot of salted water and bring to a boil.
Cook until the potatoes are tender (about 10-15 minutes). Drain and transfer them to a bowl.
Mash the boiled potatoes with a fork or potato masher until smooth.
Add salt, pepper, parsley, cornstarch, and the grated Emmental cheese. Mix everything until fully combined.
Take a small amount of the potato mixture and flatten it in your hand. Place a cube of mozzarella in the center, then form the mixture around the cheese to create a ball.
Repeat until all the potato mixture is used, making sure each ball has a mozzarella center.
In a separate bowl, beat the egg and add the minced garlic.
Crush the cornflakes into fine crumbs and place them in another bowl.
Dip each potato ball into the egg mixture, then roll it in the crushed cornflakes to coat it evenly.
Heat the sunflower oil in a deep pan over medium-high heat.
Fry the potato cheese balls in batches, turning occasionally, until they are golden brown and crispy on all sides.
Once fried, place them on a paper towel-lined plate to drain excess oil.
While the cheese balls are still hot, sprinkle them with grated Parmesan and a pinch of Italian herbs for an extra layer of flavor.