In a large bowl, combine the grated zucchini, carrot, potato, cheese, minced garlic, chopped parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour.
Mix well until all ingredients are evenly incorporated.
Form Rolls:
Take a small handful of the mixture and form it into a roll.
Repeat with the remaining mixture.
Fry Rolls:
Heat olive oil in a large skillet over medium heat.
Fry the rolls for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove and drain on paper towels.
For the Dip
Prepare Dip:
In a small bowl, combine the sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt.
Mix well.
Serving Suggestions
Serve the vegetable rolls hot with the cucumber and sour cream dip on the side.
Garnish with additional chopped parsley for a fresh touch.
Cooking Tips
Make sure to squeeze out as much water as possible from the grated zucchini to prevent the rolls from becoming too soggy.
You can add other herbs or spices to the roll mixture to suit your taste.
Nutritional Benefits
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