Begin by cleaning the morel mushrooms thoroughly under running water to remove any dirt. Pat them dry with a paper towel and cut them in half lengthwise.

In a large mixing bowl, combine the flour, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk together until well mixed.

In a separate bowl, beat the egg and then add the milk, mixing until combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the grated Parmesan cheese.

Heat about ½ inch of vegetable oil in a large skillet over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

Dip each morel mushroom half into the batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry in batches, being careful not to overcrowd the pan.

Cook for about 3-4 minutes on each side, or until golden brown and crispy. Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

Garnish with chopped fresh parsley before serving.