Peel the sweet potatoes and grate them finely directly into a large mixing bowl. You should have about 2 cups of grated sweet potato, which will look moist and slightly stringy.
Sprinkle a pinch of salt over the grated sweet potatoes and toss gently. This helps draw out excess moisture and seasons the mixture.
Add the finely chopped onion to the bowl, mixing it evenly with the sweet potatoes. The onion will release a savory aroma as you stir.
Pour in the all-purpose flour and crack in the large egg. Mix everything together using a spoon or your hands until the mixture is cohesive and holds together when pressed—about 1-2 minutes.
Stir in cumin and smoked paprika for warmth and a smoky undertone, adjusting spices to taste. Let the mixture rest for 5 minutes to allow the flour to absorb moisture and improve binding.
Heat a non-stick skillet over medium heat until hot, with about 2 tablespoons of oil. You should hear a gentle sizzle when the mixture hits the pan.
Take about 2 tablespoons of the mixture and gently shape it into a flat patty, about 1/2 inch thick. Carefully place it into the hot oil, pressing down slightly to ensure good contact with the pan.
Cook the fritters for 3-4 minutes on each side, until they are golden brown and crispy on the edges, with a fragrant aroma filling the air. Adjust the heat as needed to prevent burning.
Use a spatula to carefully flip each fritter and cook the other side until equally crisp and browned. Transfer finished fritters onto a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining mixture, adding more oil as needed. Rest the cooked fritters for a couple of minutes to set the crust before serving.
Serve the sweet potato fritters warm, garnished with fresh herbs or a squeeze of lemon for bright flavor. Enjoy their crispy exterior and tender, earthy interior with your favorite dipping sauce or just on their own.
