Grate one large zucchini and place in a clean kitchen towel. Squeeze out excess moisture and set aside.

Grate ¼ cup of carrots and finely chop ¼ cup of red onion. Set aside in a bowl.

Combine 2 tablespoons of chia seeds with 5 tablespoons of water in a small bowl and let it sit for about 5 minutes until thickened.

In a mixing bowl, combine the squeezed zucchini, grated carrots, chopped red onion, 1 cup of corn kernels and 2 cloves of grated garlic. Add the prepared chia egg and mix.

Add ½ cup of cornmeal, ½ cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, ½ teaspoon white pepper, and ¼ teaspoon black pepper. Gently fold together.

Shape the mixture into ping pong-sized balls and flatten them into fritters of about ½ inch thickness.

Heat vegetable oil in a skillet over medium heat. Fry fritters for 3-4 minutes on each side until golden brown and crispy.

Transfer fried fritters to a wire rack or a plate lined with paper towels to drain excess oil and sprinkle with salt. Serve warm.