Cheesy Zucchini, Carrot, & Green Onion Veggie Rolls

Ingredients

• 1 medium Zucchini, grated

• 1 medium Carrot, grated

• ½ cup Shredded cheese (Cheddar, Mozzarella, or Gouda)

• 2 large Eggs

• ½ cup Green onions (scallions), finely chopped

• ⅓ cup All-purpose flour (or almond flour / coconut flour for a low-carb version)

• ½ tsp Garlic powder (or 1 minced garlic clove)

• ½ tsp Salt

• ¼ tsp Black pepper

• 2–3 tbsp Olive oil or cooking oil (for frying)

Instructions

1. Squeeze Out Moisture: Place the grated zucchini and carrot in a clean kitchen towel or cheesecloth. Squeeze forcefully over the sink to remove as much excess water as possible. (Removing moisture is critical so the rolls hold their shape and crisp up in the pan).

2. Mix the Batter: Transfer the drained veggies into a large bowl. Add the shredded cheese, chopped green onions, eggs, flour, garlic powder, salt, and pepper. Mix thoroughly until a cohesive dough forms.

3. Shape: Divide the mixture and roll or press into small logs/cylinders (or flat patty shapes if preferred).

4. Pan-Fry: Heat the oil in a large non-stick skillet over medium heat. Place the rolls into the pan (cook in batches to avoid overcrowding).

5. Cook to Golden: Fry for 3 to 4 minutes per side, turning carefully until all sides are deeply golden brown and crisp.

6. Drain & Serve: Transfer to a plate lined with paper towels to absorb excess oil. Serve warm alongside ranch, garlic aioli, sour cream, or a yogurt-herb dip.