Assemble all your ingredients. Turn the oven to 200° degrees to keep the fritters warm while you continue frying them.

Grate the zucchini and press it dry with some paper towels. Set it aside. Do the same with the carrot. Slightly wet is OK because you need some moisture for the batter.

Chop up the chives and the scallion stems or whirl them briefly in a food processor. Set aside.

In a small bowl, place the egg and beat lightly with a fork. Set it aside.

In a medium bowl, combine the grated zucchini, carrot, flour, egg, baking powder, nutmeg, salt and pepper, parmesan cheese, chives and scallion stems. Stir to combine.

Set a non-stick skillet with oil spray or heat 1 Tbsp of olive oil until hot and shimmering. Using a small scoop or tablespoon, dollop in 4 or five mounds of batter. (Size of a golf ball ). Using a spatula, slightly press down the fritters until they are about 1/4 inch thick. Cook for 1 to 2 minutes per side, or until golden brown on both sides and done in the middle. When done, remove the fritters to a paper towel lined cookie sheet and place in the oven to keep warm while making the rest of the fritters.

Serve with salsa, or honey mustard or green goddess dressing. When I serve these fritters, I often include a Greek salad made with tomatoes, cucumbers and kalamata olives. So yummy for lunch.