1. Prepare the vegetables
- Grate the zucchini and potatoes.
- Place them in a clean towel and squeeze out as much water as possible (this is key for crispiness!).
2. Mix the base
- In a large bowl, combine:
- Zucchini
- Potatoes
- Onion
- Garlic
- Add eggs and mix well.
3. Add dry ingredients
- Stir in:
- Flour
- Baking powder
- Parmesan cheese
- Salt, pepper, and herbs
- Mix until everything is evenly combined.
4. Prepare the muffin tray
- Preheat oven to 200°C (400°F).
- Grease a muffin tin or line with parchment cups.
- Brush or drizzle a little olive oil in each mold for extra crisp edges.
5. Fill and shape
- Spoon the mixture into each muffin cup.
- Press lightly to compact them (helps hold shape and crisp up).
6. Bake to perfection
- Bake for 25–30 minutes or until:
- Tops are golden brown
- Edges are crispy
7. Cool slightly & serve
- Let them rest for 5 minutes before removing.
- Serve warm for the best texture and flavor.
🍽️ Serving Ideas
- With a dollop of sour cream or yogurt
- Alongside grilled chicken or fish
- As a savory breakfast with eggs
- Perfect lunchbox snack
💡 Pro Tips
- Add shredded mozzarella for extra cheesiness 🧀
- Want more crunch? Sprinkle extra Parmesan on top before baking
- You can air fry at 180°C for 15–18 minutes for even crispier results
- Store leftovers in the fridge and reheat in the oven (not microwave)
