After washing and peeling your sweet potatoes, pat them fully dry with a kitchen towel, then grate them, and transfer to a bowl.
Heat up a deep frying pan with plenty of oil or, turn your deep-fryer on and set it to 350°F or 180°C.
Either grate or finely dice your red onion, then add it to the grated sweet potatoes.
Crack the eggs and add them to the bowl, then mix everything together.
Season the mixture with plenty of black pepper and salt.
Add half the Parmesan cheese, and the flour, and mix once more.
Take about a heaping spoonful of the sweet potato batter and shape it into little oval bites. Line them up on a plate so they can all go into the pan in quick succession to each other.
Carefully drop the sweet potato batter into the oil, one by one. They best keep their shape when you carefully scoop the batter into the oil with two spoons.
Fry the sweet potato bites until crispy and golden brown. Unless you plan on serving them later on, then just undercook them, and finish them off just before serving.
Let the fried potato bites drain on some kitchen towel, then either transfer them to a plate to make it into one dish, or line them up on a serving dish to serve them as individual bites.
Finish the sweet potato bites off by sprinkling the rest of the Parmesan cheese over them, and either drizzle some truffle mayo over it or add a dollop of mayo on top. Serve & enjoy!