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Cheesy Baked Vegetable Rolls Recipe

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4.2 from 178 reviews

Cheesy Baked Vegetable Rolls are deliciously crispy and packed with grated zucchini, carrot, and potato, combined with cheese and herbs, then pan-fried to golden perfection. Served with a refreshing cucumber sour cream dip, these rolls make a perfect appetizer or light meal full of wholesome flavors and textures.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Vegetable Rolls

  • 1 zucchini, grated
  • Salt to taste
  • 1 carrot, grated
  • 1 potato, grated
  • 2 eggs
  • 100 grams 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

Dipping Sauce

  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 cucumber, finely chopped
  • A pinch of salt

Instructions

  1. Prepare Vegetables: Grate the zucchini, carrot, and potato using a coarse grater. Place the grated zucchini in a colander and sprinkle with salt to draw out excess moisture. Let it sit for 10 minutes, then squeeze out all the water from the zucchini thoroughly to prevent sogginess in the rolls.
  2. Mix Ingredients: In a large mixing bowl, combine the drained zucchini, grated carrot and potato, grated cheese, minced garlic, chopped fresh parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour. Mix everything well until the ingredients are evenly incorporated and the mixture holds together.
  3. Form the Rolls: Take small handfuls of the vegetable mixture and shape each into a compact roll using your hands. Continue forming the mixture into rolls until all the mixture is used.
  4. Fry the Rolls: Heat a generous amount of olive oil in a skillet over medium heat. Carefully place the rolls in the hot oil and fry them for 3 to 4 minutes on each side, or until they are golden brown and cooked through. Once done, remove them from the skillet and drain on paper towels to remove excess oil.
  5. Prepare Dip: In a small bowl, mix together sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt until smooth and well combined. This cool dip pairs perfectly with the warm rolls.
  6. Serve: Serve the vegetable rolls hot alongside the cucumber and sour cream dip. Garnish with additional chopped parsley for freshness. These rolls go well with a light salad to round out the meal.

Notes

  • Squeezing out excess water from the zucchini is critical to keep the rolls from becoming soggy.
  • You can substitute oatmeal with breadcrumbs if preferred.
  • Use a non-stick skillet for frying to avoid sticking and reduce oil absorption.
  • The rolls can be made ahead and reheated gently in a skillet or oven before serving.
  • For a spicier version, add chili flakes or hot paprika to the vegetable mixture.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/cheesy-baked-vegetable-rolls-recipe/