Golden Crispy Cheesy Vegetable Fingers

The ultimate savory, flourless snack for any time of day!

Ingredients

2 large Potatoes, grated
1 large Carrot, grated
2 Eggs
1 cup Shredded cheese (Cheddar or Mozzarella work best)
½ cup Green onions, finely chopped
To taste: Salt and black pepper
Cooking oil: For pan-frying

Step-by-Step Instructions

1. Prepare the Vegetables

Grate the potatoes and the carrot using the medium holes of a box grater.

2. Remove Excess Moisture

This is the most important step for a crispy result. Place the grated potatoes and carrots into a clean kitchen towel or cheesecloth. Twist the cloth and squeeze firmly to remove as much liquid as possible.

3. Mix the Ingredients

In a large mixing bowl, combine the dried vegetables, eggs, shredded cheese, and chopped green onions. Season with a pinch of salt and pepper to enhance the flavors. Stir well until the eggs and cheese have evenly coated the vegetables.

4. Shape the Fingers

Take about two tablespoons of the mixture at a time. Firmly press and roll the mixture between your palms to form small logs or “finger” shapes.

5. Pan-Fry to Perfection

Heat a thin layer of oil in a large skillet over medium heat. Carefully place the vegetable fingers in the pan, leaving space between them. Cook for approximately 4 minutes per side. Flip them gently once they are golden brown and crispy.

6. Drain and Serve

Remove the fingers from the pan and place them on a plate lined with paper towels to soak up any extra oil. Serve warm with your favorite dipping sauce, like Greek yogurt or a light garlic aioli.

Pro Tip: If you want an even firmer texture, you can let the vegetable mixture sit for 5 minutes after mixing to allow the fibers to bind with the egg before shaping.