Crispy Parmesan Zucchini Potato Muffins

 

Here's a delicious Crispy Parmesan Zucchini Potato Muffins recipe! These savory muffins are crispy on the outside, soft on the inside, and packed with flavor.

Ingredients:

• 2 medium potatoes, grated
• 1 medium zucchini, grated
• ½ cup grated Parmesan cheese
• ¼ cup shredded mozzarella (optional for extra cheesiness)
• 2 eggs
• ¼ cup all-purpose flour (or breadcrumbs for extra crispiness)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 tablespoon olive oil or melted butter
• Fresh parsley or chives for garnish

Instructions:

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a muffin tin or line with parchment paper cups.

2. Prepare Vegetables:

   • Grate the potatoes and zucchini.
   • Place them in a clean kitchen towel and squeeze out as much moisture as possible. This step is important for crispy muffins!

3. Mix Ingredients:

   • In a large bowl, combine the grated potatoes, zucchini, Parmesan cheese, mozzarella (if using), eggs, flour, garlic powder, onion powder, salt, pepper, and paprika.
   • Mix well until all ingredients are evenly distributed.

4. Fill Muffin Tin:

   • Scoop the mixture into the muffin tin, filling each cup almost to the top.
   • Press down lightly to help them hold their shape.

5. Bake:

   • Bake for 25-30 minutes, or until golden brown and crispy on the edges.
   • If you want extra crispiness, broil for an additional 2-3 minutes at the end.

6. Cool & Serve:

   • Let the muffins cool for a few minutes before removing them from the tin.
   • Garnish with fresh parsley or chives and enjoy!

These muffins are great as a snack, side dish, or even breakfast. You can also serve them with sour cream or a yogurt dip. Let me know if you’d like any modifications!