Cheesy Baked Vegetable Rolls Recipe
These Cheesy Baked Vegetable Rolls are a delightful vegetarian appetizer featuring a blend of grated zucchini, carrot, and potato combined with cheese and aromatic herbs. After shaping into rolls, they are pan-fried until golden and served with a creamy cucumber dip, making for a flavorful and satisfying snack or light meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6-8 rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
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
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. Then squeeze out the water thoroughly from the zucchini to avoid sogginess in the rolls.
- Mix Ingredients: In a large bowl, combine the grated zucchini, carrot, potato, grated cheese, minced garlic, chopped fresh parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour. Mix well until all ingredients are evenly incorporated, creating a firm mixture suitable for shaping.
- Form the Rolls: Take a small handful of the vegetable mixture and shape it carefully into a compact roll. Repeat this process with the remaining mixture to form all the rolls.
- Fry the Rolls: Heat olive oil in a skillet over medium heat. Place the rolls in the hot oil and fry them for about 3-4 minutes on each side or until they develop a golden-brown crust and are cooked through inside. Once done, remove the rolls and drain them on paper towels to absorb excess oil.
- Prepare Dip: In a small bowl, mix together sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt. Stir until smooth and well combined, creating a refreshing creamy dip.
- Serving Suggestions: Serve the warm vegetable rolls alongside the cucumber sour cream dip. Garnish with additional chopped fresh parsley. These rolls pair well with a light, fresh salad for a complete meal.
Notes
- To prevent soggy rolls, ensure to squeeze as much moisture as possible from the grated zucchini.
- You can substitute the cheese with a vegetarian cheese alternative if preferred.
- For a gluten-free version, replace the flour and oatmeal with gluten-free alternatives.
- The rolls can be baked instead of fried for a healthier option; bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Adjust seasoning and herbs according to your taste preferences.
Keywords: vegetable rolls, cheesy vegetable rolls, vegetarian appetizer, zucchini rolls, pan-fried vegetable rolls, healthy snacks, cucumber dip
Find it online: https://chefmilacook.com/cheesy-baked-vegetable-rolls-recipe/
