Pour the chia seeds into a small bowl. Add 3 tablespoons (45 milliliters) of water.Place the bowl into the fridge for 15 minutes.Don't have any chia seeds? Use 1 tablespoon (6.6 grams) of ground flax seeds instead., Wash and peel the zucchini, potatoes, and onion. Grate each of them and toss them into a large mixing bowl.

Consider salting the zucchini first, and then squeezing it in a clean dishcloth. This will get rid of the excess liquid. Your fritters will be less soggy.
 Add in the flour, breadcrumbs, parsley, and soaked chia seeds. Season the batter with some salt and pepper. For extra flavor, add in some garlic powder and pepper flakes.

Don't have any whole wheat flour? Use more breadcrumbs or all-purpose flour.
Don't have breadcrumbs? Use more flour.
 Keep stirring until everything is evenly combined. Be sure to scrape the bottom and sides of your bowl often., Set a large skillet down on the stove and turn the heat up to medium-high. Let the skillet become hot, then add some oil. Tilt the pan around until the oil evenly coats its surface., Plan on using about ¼ cup (60 milliliters) of batter per fritter. Depending on the size of your skillet, you may need to work in several batches., Let the fritter cook for 2 to 3 minutes. Flip the fritter over with a spatula, then let it cook for 2 to 3 minutes more., You can keep these fritters warm by placing the them (with the ire cooling rack and baking sheet) into a warm oven (about 250°F/121°C)., These fritters go especially well with avocado-based sauce.
Soak the chia seeds in water.
Peel and grate your vegetables.
Add in the rest of the ingredients.
Stir everything together with a rubber spatula.
Heat some oil in a large skillet.
Ladle the batter onto the skillet.
Fry the fritters for 4 to 6 minutes, turning once.
Place the finished fritters onto a wire cooling rack set atop a baking sheet.
Serve the fritters while they are still warm.
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