Morgs Frypan Magic | Zucchini & Potato Muffins on the Charcoal BBQ

Golden, cheesy, and cooked to perfection in Morg’s Pots over fire.

• 1 medium zucchini, grated and excess moisture squeezed out

• 1 medium potato, peeled and grated

• 1 cup grated Parmesan cheese

• 1/2 cup all-purpose flour

• 1 Tsp baking powder

• 2 large eggs

• 1/4 cup green onions, chopped (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp paprika

Option - Jalapeno for a bit of spice

See Video here

Method:

1. Prep your veg: Grate the zucchini and potato, then squeeze out as much moisture as you can using a clean tea towel or your hands.

2. Mix it up: In a large bowl, combine the grated veg, Parmesan, flour, baking powder, eggs, and all seasonings. Add green onions and jalapeño if using. Mix well until you’ve got a thick, sticky batter.

3. Fire up Morg’s Pot: Place as many cup cake cases as you can fit in Morgs Pots Frypan

4. Cook in batches: Scoop small amounts of the mix into the cup cake cases. Cook over medium heat until golden and crispy on top — around 45 minutes

5. Serve hot: These are beautiful on their own, or with a dollop of sour cream or Greek yoghurt.

🔥 Great For:

• Lunch or dinner

• Snacks on the go

• Veggie-packed camping meals

• A clever way to use up zucchini and potato!