Deep-Fried Carrot and Zucchini Rolls

Start by grating the zucchini using the large holes on the grater. 

Transfer to a colander, add a pinch of salt, mix and set aside for 10 minutes.

Next, grate the carrot and set aside. 

Grate the potato with the large holes on the grater.

Now, squeeze all the juice from the zucchini and transfer to a large bowl. 

Add the grated carrot, the eggs, the grated parmesan cheese, parsley to taste, the grated potato and the grated garlic clove. 

Season with a pinch of salt, a pinch of black pepper, the dried fine herbs, the sweet paprika and mix everything very well until combined. 

Add the oat flour and mix until combined. 

Next, divide this mixture into 4 equal portions and grease your hands with vegetable oil. 

Get one of these portions and shape it into a roll. 

Repeat this process with the whole mixture.

Bread all these rolls in wheat flour.

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up. 

Add the rolls and fry them until golden brown on both sides.

Remove them from the skillet and drain the excess fat on a plate lined with paper towels.

Serve with a dip of your choice.