Peel and grate the sweet potatoes using a box grater, then spread the shreds on a clean towel and pat dry to remove excess moisture — this helps keep the fritters crispy.
In a large mixing bowl, combine the grated sweet potatoes, flour, smoked paprika, cayenne, chopped scallions, and a pinch of salt. Crack in the egg and gently fold everything together until well mixed; the mixture should hold together but not be too stiff.
Heat about a quarter inch of vegetable oil in a non-stick skillet over medium heat until it shimmers and a small piece of batter sizzles immediately.
Using a spoon or your hands, form about 2-tablespoon-sized patties from the mixture, gently flattening each into a round about half an inch thick. Carefully place them in the hot oil, leaving space between each.
Fry the fritters for 3–4 minutes on each side, or until they turn deep golden brown and crispy around the edges, listening for the crackling sound of frying.
Use tongs or a spatula to transfer the cooked fritters onto paper towels to drain any excess oil and let them rest for a couple of minutes to finish crisping up.
Serve the sweet potato fritters hot, garnished with extra scallions or a squeeze of lemon for an added burst of freshness.
