Whisk together flour, cornmeal, baking powder, sugar, baking soda, salt and parsley in a large bowl. Stir together buttermilk and eggs in a medium bowl. Pour over dry ingredients and stir until just combined. Set aside to rest for one hour.

Pour oil to depth of 2" in a large heavy-duty cast iron skillet or use a deep-fat fryer, following manufacturers directions. Heat over medium-high heat.

Using a tablespoon, drop small rounds of batter into the hot oil, making sure not to crowd pan, cook flipping halfway through or until golden brown and crisp on the outside, about 3 to 4 minutes. Remove from heat, drain on paper-towels. Season with salt.