Peel, chop and boil potatoes in lightly salted water until they are tender but still firm. Drain then mash the potatoes with a potato masher or fork.

In a bowl, combine the eggs, parsley and cilantro, onion, garlic, cumin, turmeric, and salt and pepper.

Mix well then add to the reserved potatoes. Stir well to make sure the potatoes have absorbed all the flavors.

Form 3” fritters and delicately toss them in flour so that they are lightly coated.  Carefully dust off any excess flour. 

In a large nonstick skillet, heat about 2" of oil over medium high heat. Add the fritters in batches. Once golden, flip and cook until both sides until golden and crispy.

Drain on paper towels then enjoy!