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Zucchini Potato Fritters

What you need: 

2 small zucchini, shredded
2 small or 1 large potato, shredded
1 small jalapeno, diced, optional
1/2 cup pepper, diced
1 small onion, diced
2 egg replacers (http://vegweb.com/index.php?topic=7678.0)
handful fresh basil
1/2 cup chickpea flour
salt and pepper, to taste
olive oil, as needed

What you do: 

1. Preheat oven to 350 degrees F, if baking.
2. Mix veggies together, and add egg substitute, flour, basil, salt and pepper. Make sure everything is mixed well. The mixture should hold together enough to form into patties.
3. The patties can either be baked for 20-30 minutes, or shallow fried in some olive oil in a pan on medium high heat.
I browned them on the stove first and then baked them in the oven so that they would cook through.
These patties can be eaten any time of the day. Enjoy them. I got some pretty good feedback from the people that I served these to!

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
4-6

SO HOW'D IT GO?

We had these tonight.  They really hit the spot along with some fresh summer sweet corn!  My zucchini was fresh from my garden and therefore pretty watery.  After I shredded the veggies, I wrapped them in a dish towel and squeezed the excess water out.  They were not mushy at all  ;)b  Served them with vegan sour cream and sweet chili sauce for dipping  :)>>>

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made them toniht.
They werw too wet. I added more flour but they  got gummy.
Really didnt  get crisp at all.
Maybe i used too much zuchhini?

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Is that supposed to be "1/2 CUP chickpea flour?" Don't worry, I've done it myself.

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