Mash or grate the potatoes. n a large bowl, combine the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix thoroughly until well combined.
Shape the mixture into 12 tennis ball-sized portions, then flatten each one slightly into a patty.
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Place cornmeal in a shallow dish and beat the eggs in a separate deep dish. Lightly coat each fritter with cornmeal, then dip it into the beaten eggs.
Once the oil is hot, fry the fritters in batches, cooking for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
Transfer the fritters to a plate lined with paper towels to absorb excess oil.
Serve immediately, garnished with chopped parsley.
