In a large mixing bowl, combine the grated zucchini, grated carrots, chopped bell pepper, and chopped onion. Mix well to combine.

In a separate bowl, whisk together the flour, cornmeal, garlic powder, onion powder, salt, black pepper, and paprika.

Add the dry ingredients to the vegetable mixture and stir until just combined.

Beat the eggs in a small bowl and then add them to the mixture, stirring until everything is well incorporated. If using, fold in the chopped parsley.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.

Fry the fritters for about 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.

Serve warm with your favorite dipping sauce.