Ingredients:

1. 2 medium zucchinis, grated
2. 2 medium potatoes, grated
3. 1 small onion, finely chopped
4. 2 cloves garlic, minced
5. 1/2 cup all-purpose flour
6. 1/2 cup grated Parmesan cheese
7. 2 large eggs, lightly beaten
8. 1 teaspoon baking powder
9. Salt and pepper, to taste
10. 1/4 cup vegetable oil
11. Sour cream and chopped chives, for garnish

Directions:

1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
3. In a large bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, baking powder, and beaten eggs. Season with salt and pepper to taste.
4. Stir in the vegetable oil until the mixture is well combined.
5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
8. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.

Air Fryer Method:

Preheat Air Fryer to 375°F (190°C).
Shape each portion into a muffin and place in Air Fryer basket, leaving space between each muffin.
5. Spray with cooking spray or brush with olive oil.
6. Cook for 10-12 minutes or until golden brown and crispy, shaking halfway.
7. Serve warm and enjoy!

Tips and Variations

– For extra crispiness, sprinkle grated cheese on top before cooking.
– Add diced ham, bacon, or cooked sausage for added protein.
– Use different cheeses, like Cheddar or Mozzarella, for a unique flavor.
– Experiment with herbs, such as basil or thyme, for added depth.