Fried Tuna Balls

Combine the mashed potato, drained tuna, eggs, garlic powder, parmesan cheese, chopped parsley, mayonnaise, salt, black pepper, and panko bread crumbs in a large bowl. Mix until well combined, then use your hands or a scoop to form the mixture into balls, about 3-4 tablespoons each.
1 yellow potato, 3 cans tuna, 2 eggs, 1 teaspoon garlic powder, ½ cup freshly grated parmesan cheese, 1 tablespoon chopped parsley, 3 tablespoon mayonnaise, 1 teaspoon salt, Freshly ground black pepper, 1 cup panko bread crumbs
Add enough neutral oil to a medium pot so it fills about three inches from the bottom, then heat it to 350F. If you do not have a thermometer, dip in a wooden chopstick or skewer and look for small bubbles to form around it.
Neutral oil
Carefully add the tuna balls in batches and deep fry for 4-6 minutes, turning as needed so they brown evenly on all sides until golden brown and crisp.
Transfer the fried tuna balls to a paper towel-lined plate and let them rest for 5 minutes so any excess oil drains off.
Serve warm with ranch dressing and buffalo sauce for dipping and garnish with extra parsley if desired.
Ranch Dressing, Buffalo Sauce