Description
These Cheesy Baked Vegetable Rolls are crispy on the outside and tender on the inside, packed with nutritious vegetables and gooey melted cheese. Perfect as an appetizer or side dish, these versatile rolls are both satisfying and delicious.
Ingredients
Scale
- For the Rolls:
- 1 zucchini, grated
- Salt to taste
- 1 carrot, grated
- 1 potato, grated
- 2 eggs
- 100 grams (3.5 oz) cheese, grated
- Fresh parsley, chopped
- 2 cloves garlic, minced
- Ground black pepper to taste
- Italian herbs to taste
- Paprika to taste
- 4 tablespoons oatmeal
- 2 tablespoons flour
- Olive oil for frying
- For the Dip:
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 cucumber, finely chopped
- A pinch of salt
Instructions
- Prepare Vegetables: Grate the zucchini, carrot, and potato. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture. Once the time is up, use your hands to squeeze out as much water as possible from the zucchini. This step is crucial to ensure your rolls don’t become soggy.
- Mix Ingredients: In a large bowl, combine the squeezed zucchini, grated carrot, grated potato, grated cheese, minced garlic, chopped parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
- Form the Rolls: Take approximately 2 tablespoons of the mixture and shape it into a cylinder about 3 inches long. Place the formed rolls on a plate and continue until all the mixture is used. If the mixture is too wet, add a bit more oatmeal or flour.
- Fry the Rolls: Heat olive oil in a skillet over medium heat. Once hot, carefully place the vegetable rolls in the pan, leaving some space between each. Cook for 3-4 minutes on each side, turning gently, until they’re golden brown and crispy on the outside. Transfer the cooked rolls to a paper towel-lined plate to drain excess oil.
- Prepare Dip: While the rolls are cooking, combine sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt in a small bowl. Mix well to create a refreshing dip that complements the savory rolls perfectly.
Notes
- For a healthier version, these rolls can be baked in the oven at 375°F (190°C) for about 20-25 minutes until golden brown.
- You can customize the vegetables based on what you have available – bell peppers, corn, or spinach work well too.
- The rolls can be made ahead and reheated in the oven for 10 minutes at 350°F (175°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 3 rolls
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 105mg