First, you will preheat a heavy skillet on medium heat.
Beat the eggs in a large bowl (2 for the regular version, 3 if making the "deluxe" version). Add the zucchini and corn, salt and black pepper, red bell pepper, herbs, and garlic and onion powder. Add in also one cup of the corn meal.
Mix all these ingredients together thoroughly until incorporated.
Note that if you are making the "deluxe" version, you will also add the hash browns and shredded cheese at this point also.
Add corn meal to a small plate to dip the patties into before adding to the pan. Add more corn meal as it gets too low to coat the next patty.
Get about ⅓ cup of the vegetable and egg mixture into your hands and form into a patty and coat on both sides with the corn meal.
Drop patty into the hot pan where you want it to cook (you don't want to move it until it's done on the first side or it will stick).
Form each patty until you have a full pan. I will typically get about 4 to 6 per batch, depending on their size, so prepare to do more than one batch. (This also depends on the size of your skillet.)
Once the fritters are browned on one side, they will be easy to flip and cook on the other side. Once browned to your liking, remove to a plate to cool while cooking the rest of the fritters.