Ingredients
:
- 2 large russet potatoes, peeled and grated
- 1 medium zucchini, grated (with excess moisture squeezed out)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup cheddar cheese, grated (optional for extra cheese flavor)
- 1/4 cup green onions, chopped
- 1 large egg
- 1/4 cup breadcrumbs (preferably panko for extra crispiness)
- 2 tbsp olive oil (plus extra for greasing muffin tin)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt (or more to taste)
- 1/4 tsp pepper
- 1/4 tsp dried thyme or oregano (optional for extra flavor)
Instructions
:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or line it with paper muffin liners.
- Prepare the Vegetables: Grate the potatoes and zucchini. Place both in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This is crucial for achieving a crispy texture.
- Mix Ingredients: In a large mixing bowl, combine the grated potatoes and zucchini. Add the Parmesan, cheddar cheese (if using), green onions, breadcrumbs, garlic powder, onion powder, salt, pepper, and thyme (if using). Mix well.
- Add the Egg: Crack the egg into the mixture and stir until everything is evenly combined. The egg will help bind the mixture together.
- Spoon Into Muffin Tin: Evenly divide the mixture into the muffin tin, pressing it down firmly to pack it in. You can sprinkle a little more Parmesan cheese on top of each muffin for extra crispiness.
- Bake: Bake the muffins for about 25-30 minutes, or until they are golden brown and crispy on top. If you want an extra crispy top, you can broil them for the last 2-3 minutes (watch closely to avoid burning).
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm and enjoy!