Grate the zucchini, sweet potato and onion into a mixing bowl.

Whisk the eggs and add to the grated zucchini, sweet potato and onion.

Add paprika, cumin, chilli flakes and flour to the grated vegetables and combine.

Put the extra virgin olive oil in a pan over a medium heat.

Divide the mixture into five fritters and add one at a time into the pan. Flatten the fritter with the back of a fork to make thinner if desired. Cook for about three minutes on each side until golden and cooked through.