Grate the zucchinis and carrots. Place them in a clean kitchen towel or cheesecloth and squeeze out excess moisture to avoid soggy fritters.

In a large bowl, combine the grated zucchini and carrots with coconut flour, chopped parsley, chopped chives (if using), minced garlic, ground turmeric, ground cumin, and sea salt. Mix thoroughly until well combined. The mixture should be slightly moist but hold together when pressed.

Heat coconut oil in a non-stick skillet or frying pan over medium heat. Ensure the oil is hot but not smoking.

Take a small amount of the mixture and form it into a patty or fritter shape. You can use your hands or a spoon to shape them. Place them carefully into the hot oil.

Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning. Ensure the fritters are cooked through and tender inside.

Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil. Serve warm.