Zucchini And Eggplant Pancakes With Chicken Filling

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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