Crispy Vegetable Cheese Rolls (Print Version)

# Ingredients:

→ For the Veggie Rolls

01 - 1 fresh zucchini, finely grated
02 - 1 medium carrot, grated
03 - 1 potato, freshly grated
04 - 2 large eggs
05 - 100 grams (3.5 oz) cheese, freshly grated
06 - Handful of fresh parsley, finely chopped
07 - 2 cloves garlic, minced until fragrant
08 - Sea salt and freshly ground black pepper to taste
09 - Italian herbs to your liking
10 - A sprinkle of paprika for warmth
11 - 4 tablespoons hearty oatmeal
12 - 2 tablespoons all-purpose flour
13 - Good quality olive oil for frying

→ For the Creamy Dip

14 - 1 tablespoon thick sour cream
15 - 1 tablespoon creamy mayonnaise
16 - 1 fresh cucumber, diced into tiny cubes
17 - A gentle pinch of salt

# Instructions:

01 - Start by grating your zucchini and giving it a good salt bath - just sprinkle it with salt in a colander and let it sit for 10 minutes. This helps get rid of extra moisture. While you wait, grate your carrot and potato. Don't forget to give that zucchini a good squeeze to get out all the water!
02 - Grab your biggest mixing bowl and toss in everything for the rolls - your squeezed zucchini, grated carrot and potato, that lovely grated cheese, minced garlic, fresh parsley, eggs, and all your seasonings. Add the oatmeal and flour, then mix until everything's playing nice together.
03 - Now for the fun part - get your hands in there and shape small handfuls into rolls. Think of them as little veggie logs of deliciousness!
04 - Heat up your olive oil in a skillet over medium heat. Once it's shimmering, add your rolls and let them sizzle for about 3-4 minutes on each side until they're golden brown and crispy on the outside.
05 - While your rolls are cooling on some paper towels, mix up your dip. Just stir together the sour cream, mayo, those tiny cucumber pieces, and a little salt until it's all combined.

# Notes:

01 - These crispy veggie rolls are perfect for using up extra vegetables and make a great appetizer or light meal.
02 - The key to crispy rolls is getting as much moisture out of the zucchini as possible before mixing.
03 - These rolls can be made ahead and reheated in a 350°F (175°C) oven until warm and crispy again.

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