Peel your sweet potato and zucchini and use a cheese grater or food processor to shred them and add them to a large mixing bowl.
Add the salt to the shredded veggies and set aside for 5 minutes to allow the salt to pull excess liquid out of the zucchini and sweet potato. After 5 minutes, use a cheese cloth to squeeze out the excess juice over the sink.
Add the dehydrated shredded zucchini and sweet potato back to the large mixing bowl and add the eggs, flour, and pumpkin pie spice or cinnamon. Use clean hands or a spatula to combine.
Grab one handful of the mixture at a time and roll it to form 10 roughly equal sized balls. Line them up on a baking sheet or clean plate until you are ready to fry them.
Add enough oil to a large saucepan or shallow pot so that the oil is about 2 inches deep. Get the oil hot over medium heat for about 5 minutes. Test that the oil is ready by dropping a tiny piece of the mixture into the oil. It should immediately sizzle and brown.
Once the oil is nice and hot, carefully drop your fritters into the oil, 3 at a time, leaving space in between each. Use a spatula to press down on the fritters in the pan to flatten them to around 1 inch or less.
Fry over medium heat until you see the edges turning brown (about 5 minutes), and then flip. Fry until both sides are golden brown, then transfer to a paper towel to absorb excess oil.
Repeat until all of your fritters are cooked. Enjoy hot!
Notes
You can make these ahead of time and freeze them for when you are ready to fry them up! Just shape them and flash freeze them before wrapping them up and storing them in the freezer for up to 3 months. Fry them directly from frozen.