Ingredients
2 cups of grated zucchini (squeeze out excess water)
1 cup of grated carrots
1 cup of finely chopped green onions
1 cup of grated cheese (such as mozzarella or cheddar)
1/2 cup of flour
2 eggs
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika
2 tablespoons of vegetable oil for cooking
Directions
Step 1: Prepare the Vegetables
Grate the Zucchini:
Begin by grating 2 cups of zucchini. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess water. This step is crucial to ensure your vegetable rolls are crispy and not soggy.
Grate the Carrots:
Grate 1 cup of carrots and set aside.
Chop the Green Onions:
Finely chop 1 cup of green onions.
Step 2: Combine Ingredients
Mix the Vegetables and Cheese:
In a large mixing bowl, combine the grated zucchini, grated carrots, and finely chopped green onions. Add 1 cup of grated cheese (mozzarella or cheddar) to the mixture.
Add Dry Ingredients:
Add 1/2 cup of flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of paprika to the bowl. Mix well to ensure all ingredients are evenly distributed.
Incorporate the Eggs:
Beat 2 eggs and add them to the vegetable mixture. Stir until the ingredients are well combined and form a cohesive batter.
Step 3: Form and Cook the Rolls
Shape the Rolls:
Using your hands, take small portions of the mixture and shape them into rolls or patties. Ensure they are compact to prevent them from falling apart during cooking.
Heat the Oil:
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Cook the Rolls:
Place the vegetable rolls in the skillet, ensuring they are not overcrowded. Cook each roll for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches depending on the size of your skillet.
Drain the Rolls:
Once cooked, remove the rolls from the skillet and place them on a plate lined with paper towels to drain any excess oil.
