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Zucchini And Eggplant Pancakes With Chicken Filling

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    Zucchini and Eggplant Pancakes with Chicken Filling Recipe

    This delicious recipe for Zucchini and Eggplant Pancakes with Chicken Filling combines fresh vegetables and lean protein for a dish that’s both hearty and nutritious. Inspired by Mediterranean flavors, this dish brings together the savory, slightly sweet tastes of zucchini and eggplant, creating pancakes that are tender on the inside and crispy on the edges. Filled with juicy, flavorful chicken, these veggie pancakes offer a delightful mix of textures and flavors. Ideal for breakfast, lunch, or even dinner, this dish is a versatile addition to your recipe collection.

    A Brief History of Vegetable Pancakes

    Vegetable pancakes are a staple in many global cuisines, from Korean jeon to Indian pakora and Italian frittelle. In recent years, vegetable pancakes have gained popularity worldwide for their versatility and nutritional benefits. The pairing of zucchini and eggplant offers a particularly wholesome base, as these two vegetables blend perfectly in texture and flavor. By incorporating a savory chicken filling, we elevate this simple vegetable pancake into a satisfying meal.

    Ingredients

    For the Zucchini and Eggplant Pancakes

    • 1 medium zucchini, grated
    • 1 medium eggplant, grated
    • 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
    • 2 large eggs
    • 1/4 cup finely chopped onion
    • 1/4 cup grated Parmesan cheese (optional, for added flavor)
    • Salt and pepper, to taste
    • 1/2 teaspoon garlic powder
    • Olive oil or vegetable oil, for frying

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    For the Chicken Filling

    • 1 cup cooked chicken breast, shredded
    • 1/4 cup plain Greek yogurt or sour cream
    • 2 tablespoons mayonnaise (optional for extra creaminess)
    • 1 tablespoon fresh parsley, finely chopped
    • 1/2 teaspoon smoked paprika
    • Salt and pepper, to taste

    For Garnish (Optional)

    • Fresh parsley or chives, chopped
    • Dollop of Greek yogurt or sour cream

    Instructions

    Step 1: Prepare the Zucchini and Eggplant

    1. Start by grating the zucchini and eggplant using a box grater. Place the grated vegetables in a clean kitchen towel and squeeze out excess moisture. Removing the moisture is essential to prevent soggy pancakes.
    2. Transfer the grated zucchini and eggplant to a mixing bowl. Add flour, eggs, chopped onion, Parmesan cheese (if using), garlic powder, salt, and pepper.
    3. Mix the ingredients until well combined, creating a batter that holds together. If the mixture is too wet, add a little more flour.

    Step 2: Make the Chicken Filling

    1. In a separate bowl, combine the shredded chicken, Greek yogurt (or sour cream), mayonnaise, chopped parsley, smoked paprika, salt, and pepper.
    2. Stir until the chicken is coated evenly, and all ingredients are well mixed. Set aside. This filling can also be made ahead of time and refrigerated.

    Step 3: Cook the Zucchini and Eggplant Pancakes

    1. Heat a non-stick skillet or frying pan over medium heat. Add a tablespoon of olive oil or vegetable oil.
    2. Scoop about 1/4 cup of the vegetable batter into the skillet for each pancake, flattening slightly with the back of a spoon to form a round shape.
    3. Cook each pancake for 3-4 minutes per side or until golden brown and crispy. Adjust the heat as necessary to prevent burning. Remove from the skillet and place on a plate lined with paper towels to absorb excess oil.
    4. Repeat with the remaining batter, adding more oil as needed.

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    Step 4: Assemble the Pancakes with Chicken Filling

    1. To assemble, take one of the zucchini and eggplant pancakes and spoon a generous amount of the chicken filling onto the center.
    2. Place a second pancake on top, pressing gently to create a “sandwich” with the chicken filling inside. Repeat with the remaining pancakes and filling.

    Step 5: Garnish and Serve

    1. Arrange the stuffed pancakes on a serving platter and garnish with fresh parsley or chives for a pop of color.
    2. Serve each pancake stack with a dollop of Greek yogurt or sour cream, if desired. This adds a tangy contrast that complements the flavors of the zucchini, eggplant, and chicken.

    Tips for Perfect Zucchini and Eggplant Pancakes

    • Remove Excess Moisture: Squeezing out as much water as possible from the zucchini and eggplant will prevent the pancakes from becoming too soft.
    • Experiment with Spices: For a bolder flavor, try adding cumin or Italian seasoning to the pancake batter.
    • Make It Vegetarian: If you prefer a meat-free option, substitute the chicken filling with a mix of sautéed mushrooms, spinach, and feta cheese.
    • Serve with a Sauce: These pancakes pair wonderfully with tzatziki sauce or a garlic aioli for an extra burst of flavor.

    Nutritional Information

    Estimated per serving (based on four servings):

    • Calories: 350
    • Protein: 20g
    • Carbohydrates: 25g
    • Total Fat: 15g

    Conclusion

    Our Zucchini and Eggplant Pancakes with Chicken Filling are a fantastic way to incorporate more vegetables and protein into your diet in a delicious and satisfying way. Perfect for brunch or a light dinner, these pancakes are crispy, savory, and packed with flavor. Whether you’re a fan of zucchini and eggplant or looking to try something new, this recipe will not disappoint.

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