Ingredients
Scale
For the Muffins:
- 2 medium potatoes, grated (Russet or Yukon Gold work best)
- 1 medium zucchini, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 1 large egg
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese (or cheddar)
- ¼ cup panko breadcrumbs (for crispiness)
- 1 tablespoon olive oil or melted butter
For Garnishing & Serving:
- 2 tablespoons chopped fresh parsley
- ½ teaspoon red pepper flakes (optional, for spice)
- Sour cream, ranch, or hot sauce for dipping
Instructions
Step 1: Prepare the Potatoes and Zucchini
- Grate the potatoes and zucchini using a box grater or food processor.
- Place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for crispiness!
Step 2: Mix the Ingredients
- In a large bowl, combine the grated potatoes and zucchini with salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.
- Stir in the egg, Parmesan, mozzarella, and panko breadcrumbs. Mix well to form a slightly sticky mixture.
Step 3: Assemble the Muffins
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin with olive oil or cooking spray.
- Scoop about 2 tablespoons of the mixture into each muffin cup, pressing down lightly to compact them.
- Brush the tops with a little olive oil or melted butter for extra crispiness.
Step 4: Bake Until Golden and Crispy
- Bake for 25-30 minutes, or until the muffins are golden brown and crispy on top.
- Let them cool for 5 minutes before removing from the muffin tin.
Step 5: Serve and Enjoy!
- Garnish with chopped parsley and red pepper flakes.
- Serve hot with sour cream, ranch, or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 120
- Sugar: 1g
- Fat: 4g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g