Wash, dry and chop the flat parsley. Sift the flour and yeast over a salad bowl. Add the sugar and salt.
Pour 15 cl of water while whisking until obtaining a smooth paste. Grate the pumpkin above the bowl with a large-hole grater. Mix, add the nutmeg and the flat parsley.
Heat the oil in a saucepan. When the oil is hot, use a teaspoon to place dumplings on top. The accras are ready when they rise to the surface and have taken on a golden color on all the dough balls.
Remove and drain on absorbent paper. Serve hot.