Peel the sweet potato. Grate the zucchini and sweet potato on the big holes of a box grater (or use a food processor), transfer to a bowl, add a teaspoon of salt and stir well. Let stand for about 15 minutes, the vegetables will release a lot of liquid. In the meantime, prepare the remaining ingredients.
Stir the flour with grated Parmesan cheese, pressed garlic cloves, Italian seasoning and paprika powder.
Wrap the zucchini and sweet potato in a clean kitchen cloth and wring out the water (as much as you can). Place the drained vegetables in a medium bowl and discard the liquid.
Add the flour mixture, an egg, season with salt and pepper, stir everything together until combined.
Now you need to shape the patties. I like to form very thin patties and place them on a plate, then slide them gently with a silicone spatula off the plate directly to the pan. You can also shape the fritters and place them directly on the pan.
Heat clarified butter in a non-stick pan (I used a pancake pan) over medium heat. When it's hot cook the fritters until golden on both sides.
Transfer to a plate lined with paper towels to drain off excess fat.
Make the salsa: cut cucumber and onion into small cubes, finely chop the coriander leaves. Combine with corn, season with olive oil, lime juice, salt, and pepper.
Serve the fritters with cucumber corn salsa and optionally with fried eggs and a little yogurt.