Peel the sweet potatoes and then grate them finely into a large mixing bowl, watching as the orange shreds pile up. Pat them gently with paper towels to remove excess moisture, which helps the fritters crisp up better.
Add the beaten egg, flour, finely chopped scallions, salt, pepper, and smoked paprika to the grated sweet potatoes. Use a spatula to fold everything together until the mixture is evenly combined and just holds together—if it's too loose, sprinkle in a tiny bit more flour.
Pour enough oil into your non-stick skillet to cover about 1/4 inch of the bottom and heat over medium-high until shimmering and hot—this should be around 180°C (355°F). To check, drop a small spoonful of batter into the oil; if it sizzles and bubbles immediately, you're ready to go.
Scoop about 2 tablespoons of batter and gently flatten it into a round with the back of your spatula. Carefully place the fritter into the hot oil, leaving space between each for even cooking. Fry for about 3–4 minutes on each side, until they turn a deep golden brown and the edges crackle with crispness.
Use a slotted spatula to gently flip the fritters, watching as they develop a crispy, golden crust. Fry the second side until similarly crisp and golden, listening for a satisfying sizzle and watching for even browning.
Transfer the cooked fritters onto a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes to crisp further. Repeat with remaining batter, adjusting heat if necessary to prevent burning.
Serve the fritters hot, garnished with extra scallions or a squeeze of lemon if desired. The edges should be crackling and golden, with a tender and flavorful interior—perfect for enjoying immediately or as a casual snack or side.
