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
- 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.
- Transfer the grated zucchini and eggplant to a mixing bowl. Add flour, eggs, chopped onion, Parmesan cheese (if using), garlic powder, salt, and pepper.
- 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
- In a separate bowl, combine the shredded chicken, Greek yogurt (or sour cream), mayonnaise, chopped parsley, smoked paprika, salt, and pepper.
- 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
- Heat a non-stick skillet or frying pan over medium heat. Add a tablespoon of olive oil or vegetable oil.
- 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.
- 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.
- Repeat with the remaining batter, adding more oil as needed.
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