Boil the medium potatoes until tender, about 15–20 minutes, then cool and peel them.

Mash or grate the potatoes in a large mixing bowl to create a fluffy consistency.

Add crumbled white cheese, beaten eggs, cornmeal, oregano, smoked paprika, salt, and pepper; stir until fully combined.

Shape the mixture into about 12 equal portions, flattening them into patties about 1/2 inch thick.

Heat vegetable oil in a skillet over medium heat until it reaches about 350°F (175°C).

Coat each fritter in cornmeal, then dip them into the beaten eggs before frying.

Fry the fritters for about 3–4 minutes on each side until golden brown and crispy.

Remove from skillet and drain on paper towels; serve immediately garnished with parsley or green onions.