Grate the raw pumpkin and pat dry, place it in a medium bowl, add the chopped onion, egg, parmesan cheese, flour, salt, pepper and parsley. Mix well, form in to patties or drop by spoonfuls and lightly flatten with the back of the spoon. (I made 6).
In a medium frying pan add the olive oil and fry the patties or spoonfuls 3 at a time, until browned on both sides. Move to a paper towel lined plate and serve immediately. Enjoy!
Notes
I like to use a drier squash such as butternut or acorn. If the squash has a lot of moisture be sure to squeeze it really well, to remove as much as possible.In a small bowl combine 1/4-1/2 cup of mayonnaise with a tablespoon of chopped fresh parsley serve it along side the pumpkin fritters if you want.