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Crispy Potato Zucchini Cups Recipe

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4.2 from 4 reviews

Crispy Potato Zucchini Cups are a delicious and savory snack or side dish made with grated potatoes, zucchini, and a mix of cheeses. These golden brown, bite-sized cups are baked to perfection, offering a delightful crispy texture on the outside with a tender, cheesy interior. Perfect for appetizers, brunch, or a wholesome snack, they are both easy to make and irresistibly tasty.

  • Total Time: 30-35 minutes
  • Yield: 12 cups

Ingredients

Vegetables

  • 1 medium zucchini, grated
  • 1 medium potato, peeled and grated
  • 2 scallions, chopped

Cheese

  • 1/2 cup (50 g) grated parmesan
  • 1 cup (112 g) shredded mozzarella

Flours

  • 1/2 cup (62.5 g) flour of choice (e.g., oat flour)
  • 1/2 cup (56 g) almond flour

Other

  • 2 eggs, lightly beaten
  • 1/2 tsp Italian herb seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ (190℃) and grease or line a muffin tray to prevent sticking.
  2. Prepare Vegetables: Squeeze the grated zucchini very well to remove excess moisture. Pat the grated potato shreds dry thoroughly to ensure the mixture isn’t too wet.
  3. Mix Base Ingredients: In a large mixing bowl, lightly beat the eggs. Add almond flour, parmesan, regular flour, Italian herb seasoning, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  4. Incorporate Vegetables and Cheese: Fold in the well-drained zucchini, potatoes, chopped scallions, and shredded mozzarella. Use your hands if needed to fully incorporate all ingredients evenly.
  5. Fill Muffin Tray: Evenly distribute the mixture into the prepared muffin tray cups, filling them uniformly for consistent cooking.
  6. Bake: Place the muffin tray in the preheated oven and bake for 20-25 minutes or until the cups are golden brown on top and crispy on the edges.
  7. Cool and Serve: Once baked, remove from the oven and allow to cool slightly on a wire rack before serving to maintain crispiness and ease of handling.

Notes

  • You may also like these Broccoli Cheddar Smashed Potato Cups as a tasty variation.
  • Any flour or starch can be used for this recipe; oat flour is a great substitute to keep it gluten-free.
  • Store any leftovers in an airtight container in your refrigerator for up to 4 days.
  • To reheat, warm them in a pan or mini oven to retain crispiness.
  • Make sure zucchini yields about 1 1/2 cups squeezed for best results.
  • Potato shreds should yield about 2 cups dried after patting.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/crispy-potato-zucchini-cups-recipe/