Preheat oven to 375°F.

Poke potatoes with a fork all around to speed up the baking process. Place them on a wired tray and bake for 75 minutes, just until fork tender. Allow the potatoes to cool for 10 minutes on the counter.

While the potatoes cool, make the lemony harissa aioli. Mix together the mayo, harissa, and lemon juice. Set aside.

Remove the skin and place the potatoes in a large bowl. If the potatoes are still hot, let it come to room temperature now.

Add 1 egg, paprika, ginger, cumin, black pepper, salt, onion powder, garlic powder, minced garlic, chopped parsley, chopped cilantro, and lemon juice.

Mix all together while mashing some of the potatoes but not ALL. You want to mash enough potatoes so that the mixture can easily be shaped but still have some potato chunks. Taste the mixture to ensure all the spices and salt are to your liking.

Shape the potato mix into small patties, each about 2 tablespoons of mixture each. You can always make them smaller.

Heat up oil in a skillet or deep pan.

Meanwhile, prepare your dry mixture in one bowl by whisking together flour, breadcrumbs, salt and Italian seasoning. In another bowl, whisk 2 eggs together.

First, dip every single fritter in flour, coating every inch and set on a tray or plate. Then, once the oil is hot enough, dip one fritter in the egg mixture letting any excess drip off and drop straight into the fryer. For extra crunch, dip in the flour after the egg for a second layer. Repeat with the rest of them.

Once dark golden brown on one side, flip over and allow the other side to get golden brown.

Serve warm with the lemony harissa aioli!