Combine the shredded zucchini, carrots, squash, and onion in a large mixing bowl. Sprinkle with salt, toss, and set aside for 5 minutes.
When the 5 minutes is up, wrap the shredded vegetables in a clean kitchen towel and squeeze out as much of the moisture as you can.
Return the drained vegetables to the mixing bowl.
Stir in the eggs, parsley (or oregano), garlic, cumin, chili powder, and pepper.
In a small bowl, whisk together the almond flour and coconut flour.
Preheat a large frying pan, then add 2 tablespoons of olive oil.
While the oil heats, scoop 3-4 tablespoon portions of fritter batter and shape into a thick disk.
Add fritters to the hot pan, being careful not to crowd them. Leave about 2" between fritters.
Cook until the bottoms are golden brown, then flip and cook through.
Cover a plate with a paper towel, and move the cooked fritters out of the pan onto the prepared plate to drain excess oil.
Heat up 1-2 more tablespoons of oil to the pan (if necessary, use less if lots of oil is left over from the first batch), and cook the remainder of the fritters, flipping them when the bottom side turns golden brown. Move them to the lined plate to drain once they are cooked through.
While the fritters are cooling and draining, make the dipping sauce.