Crispy Parmesan Zucchini Potato Muffins Recipe
These Crispy Parmesan Zucchini Potato Muffins are a delightful savory snack or side dish, combining grated zucchini and potato with Parmesan cheese for a golden, crispy texture. Perfectly seasoned with garlic, onion, and paprika, these bite-sized muffins are baked to perfection, making them an easy and flavorful addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1/4 cup green onions, chopped (optional)
Dry Ingredients
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Wet Ingredients
- 2 large eggs
Other
- Cooking spray or olive oil (for greasing the muffin tin)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray or olive oil to prevent sticking.
- Prepare vegetables: Grate the zucchini and potato. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieve the desired crispy texture in the muffins.
- Mix the batter: In a large bowl, combine the grated zucchini and potato with Parmesan cheese, all-purpose flour, eggs, chopped green onions if using, garlic powder, onion powder, salt, black pepper, and paprika. Stir well until all ingredients are evenly distributed and form a batter.
- Fill the muffin tin: Spoon the mixture into the prepared muffin cups, filling each about three-quarters full. Gently press down the tops with the back of the spoon to compact the batter slightly.
- Bake the muffins: Place the muffin tin in the oven and bake for 20 to 25 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and serve: Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature as a tasty snack or side.
Notes
- Make sure to squeeze out as much liquid as possible from the grated zucchini and potato to ensure the muffins are crispy and not soggy.
- You can omit green onions if you prefer a milder flavor or substitute with fresh herbs like parsley or chives.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in the oven for crispiness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Serve with a dipping sauce like sour cream or a spicy mayo for extra flavor.
Keywords: zucchini muffins, potato muffins, savory muffins, Parmesan muffins, crispy vegetable muffins
