Shred the squash, you'll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture.
In a medium mixing bowl, mix together the shredded squash, diced onion and egg.
Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
Heat a dew drizzles of vegetable oil and a pat of butter per batch, in a non-stick skillet.
Using a Tbsp or a 2 oz ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan. Repeat sprinkling top side with panko before turning.
Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side.
Add additional oil and butter to the pan as needed between batches. Serve immediately.