Preheat the oil to 350°F.

Using a grater, grate the squash and place it in a bowl.

Using a paper towel or clean dish towel, squeeze out as much moisture as possible.

Once the squash is well drained, add the onion and eggs and stir to combine.

Add the remaining ingredients and mix until everything is well incorporated.

In a skillet, heat enough oil for a shallow fry.

Once the oil reaches 350°F, carefully spoon the squash mixture into the hot oil, using about 1 tablespoon per fritter.

Fry for approximately 4 minutes per side, or until golden brown and crispy.

Once cooked, transfer the fritters to a baking sheet lined with paper towels or a wire rack to drain.

Serve warm.