Make the Potatoes:

1. Mash or grate the potatoes.
2. In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix the mixture well.
3. Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.

Fry the Fritters:

1. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
2. Place the cornmeal in a shallow dish.
3. Beat the eggs in a deep dish.
4. Place the potato frittata first in the flour and then dip in the egg.
5. Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
6. Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serve: 

1. Serve immediately with chopped parsley 
2. Option: Serve with dipping sauce, such as sour cream, garlic aioli, or ketchup.