Zucchini Potato Bites (Print Version)

# Ingredients:

01 - 1 medium potato, grated and peeled.
02 - 1 medium zucchini, grated and drained well.
03 - 1/2 cup plain flour.
04 - 2 large eggs.
05 - 1 cup grated fresh parmesan cheese.
06 - 1/4 teaspoon black pepper.
07 - 1/2 teaspoon onion powder.
08 - 1/4 teaspoon paprika.
09 - 1/2 teaspoon garlic powder.
10 - 1/2 teaspoon salt.
11 - 1/4 cup finely chopped green onions (optional).
12 - Olive oil or cooking spray for greasing.

# Instructions:

01 - Preheat your oven to 375°F. Spray or brush a 12-slot muffin pan with oil.
02 - Shred the potato and zucchini. Use a clean towel to press out all excess moisture.
03 - Combine the squeezed veggies with the parmesan, flour, eggs, seasonings, and onions in a mixing bowl.
04 - Scoop the mixture into your greased muffin cups, filling about 3/4 of the way.
05 - Bake for 20 to 25 minutes or until they’re golden brown on top and cooked through.
06 - Let them rest in the muffin tin for around 5 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Make sure veggies are dry to get a crisp bite.
02 - You can add other shredded vegetables if you want.
03 - Works fine with gluten-free flours.

Back