Shred squash with big hole of box grater

Place shredded squash in colander in sink, sprinkle with salt

Let sit for 15 minutes to drain out liquid

Using your hands, squeeze out remaining water from squash, by the handful

Place dried squash on layers of paper towels

When all squash is drained from colander press more paper towels on top and soak up remaining liquid

Place squash in large bowl

Mix in panko, dairy-free Monterey Jack, salami, parsley, pepper and egg

Mix together until all is combined

Pre-heat oven to 200’ – for keeping cakes warm while you cook up them up in small batches

Heat oil in a large fry pan

Use a ¼ cup measure, scoop out squash mixture, form into patty, fry until crispy on both sides, about 3-3 ½ minutes/side

Place fried cakes on paper towel lined sheet pan and place in oven to keep warm

Each time you add more cakes to the pan, flip the last batch over to help dry up the oil from the bottom side

Continue adding oil to pan as needed until all cakes are fried up