For the Rolls
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.
Squeeze out the excess water from the zucchini.
Mix Ingredients:
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.
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