Crispy Cheese Rolls (Print Version)
# Ingredients:
→ Veggie Roll Ingredients
01 -
1 carrot, shredded finely
02 -
1 potato, shredded and fresh
03 -
1 zucchini, grated and fresh
04 -
A few sprigs of fresh parsley, chopped super small
05 -
2 garlic cloves, crushed until aromatic
06 -
2 large eggs, cracked
07 -
100g (3.5 oz) cheese, grated
08 -
Oatmeal, 4 tablespoons worth
09 -
2 tablespoons white flour
10 -
Neutral olive oil for frying
11 -
Salt and pepper to tweak the flavor
12 -
Paprika for a subtle kick
13 -
Sprinkle of those Italian herbs you love
→ Creamy Sauce Ingredients
14 -
1 tablespoon mayonnaise with a smooth texture
15 -
1 tablespoon thick sour cream
16 -
Cucumber, fresh and diced tiny
17 -
Tiny pinch of salt, just to taste
# Instructions:
01 -
Grate your zucchini and toss it with salt in a colander. Let it hang out for about 10 minutes so it loses some extra water. While that's going on, shred your carrot and potato. Before moving ahead, squeeze your zucchini hard to get every last drop of water out.
02 -
In your biggest bowl, toss in your drained zucchini, shredded carrot, potato, cheese, garlicky goodness, parsley, and eggs. Next, spice it up with your seasonings and then gently fold in your oatmeal and flour until it all comes together.
03 -
Scoop up a bit of the mix with your hands and shape it into little logs. Don’t worry about perfection—just keep them even!
04 -
Heat up a good splash of olive oil in your favorite skillet over medium. When it’s nice and shimmery, add the rolls. Give each roll a few minutes on both sides until they’re crispy and golden in color.
05 -
With your rolls cooling on paper towels, mix mayo, sour cream, tiny cucumber cubes, and a little salt in a bowl. Stir until it's seamless and creamy.
# Notes:
01 -
These golden veggie rolls are awesome for a light snack or a quick meal. A win for using leftover produce!
02 -
Less water in the zucchini means crispier rolls—don’t skip the squeezing part.
03 -
Reheat leftovers in a 350°F (175°C) oven to bring back that crispy bite.