Description:
These Crispy Parmesan Zucchini Potato Muffins are a savory, flavorful treat that combines the richness of cheese, the heartiness of potatoes, and the freshness of zucchini. Perfect as a side dish, snack, or appetizer, they offer a delightful crispy crust with a tender, savory center. The addition of Parmesan gives these muffins an irresistible, golden-brown crunch, making them a hit at any gathering or meal.
Ingredients:
2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 large eggs
1/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon dried Italian herbs (optional)
Salt and pepper to taste
1/4 cup breadcrumbs (for extra crispiness)
2 tablespoons olive oil or melted butter
Instructions:
Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or line it with paper liners.
Prepare the zucchini and potatoes: Grate the zucchini and potatoes using a box grater or food processor. Place the grated zucchini and potatoes into a clean kitchen towel or cheesecloth and squeeze out any excess moisture to prevent sogginess.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs and milk. Add the grated zucchini and potatoes, then mix until well combined.
Add the dry ingredients: Stir in the flour, Parmesan cheese, mozzarella cheese, garlic powder, onion powder, and Italian herbs (if using). Season with salt and pepper to taste. Mix until everything is fully incorporated.
Fill the muffin tin: Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle breadcrumbs over the tops of the muffins for extra crunch.
Bake: Drizzle the tops of the muffins with olive oil or melted butter for a golden finish. Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and crispy on top.
Cool and serve: Allow the muffins to cool for a few minutes before serving. Enjoy!
Tips:
Squeeze out the moisture: Grating zucchini and potatoes can release a lot of moisture. Make sure to squeeze out as much liquid as possible to ensure the muffins bake up crispy rather than soggy.
Breadcrumbs for extra crunch: Adding breadcrumbs to the top of the muffins before baking will create an extra crispy, golden crust.
Cheese variations: Feel free to swap the mozzarella for other cheeses like cheddar, Gouda, or feta for different flavor profiles.
Spice it up: Add a pinch of red pepper flakes or some freshly chopped herbs like basil or thyme for a more vibrant flavor.
Variations:
Vegan version: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free cheese to make this recipe vegan-friendly.
Zucchini only: If you prefer just zucchini, omit the potatoes and use extra zucchini in the recipe.
Add-ins: Try adding finely chopped onions, bell peppers, or even spinach for extra flavor and nutrition.
Corrections:
If your muffins don’t turn out crispy enough, it may be due to excess moisture. Be sure to drain the zucchini and potatoes thoroughly.
If the muffins seem too dry, add a bit more milk or an extra egg to bind the ingredients together.
Enjoy!
These Crispy Parmesan Zucchini Potato Muffins are sure to become a favorite in your household. They’re perfect for breakfast, as a snack, or as a savory side dish to any meal. Enjoy the crispy exterior and the soft, cheesy interior!