1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Place shredded squash and potato in a bowl, sprinkle with salt, and let sit 10 minutes.

3. Gather the shredded vegetables in a clean towel or cheesecloth and squeeze out excess liquid.

4. In a large bowl, combine drained vegetables with beaten eggs, breadcrumbs, cheese, parsley, pepper, and garlic powder. Mix until evenly coated.

5. Use a spoon or small scoop to shape the mixture into 1–2 inch bites and arrange on the prepared baking sheet, spacing apart.

6. Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.

7. Remove from oven and let cool briefly on a wire rack before serving.