Indulge in a delightful fusion of flavors with these Zucchini and Eggplant Pancakes filled with savory chicken and cheese. This recipe brings together the freshness of zucchini and eggplant, the savory goodness of chicken, and the creamy richness of cheese, creating a mouthwatering dish that is both satisfying and delicious. With a blend of wholesome ingredients and simple preparation steps, this dish is perfect for a hearty meal any time of the day.
Preparation Time
- Preparation: 30 minutes
- Cooking: 30 minutes
- Total Time: 1 hour
Ingredients
- Eggs: 3 large
- Salt: 1 teaspoon (for batter) + 1/3 teaspoon (for sauce)
- Black pepper: 1/2 teaspoon
- Mayonnaise: 1/4 cup (60 g)
- Cheese (grated): 1 cup (100 g)
- Fresh parsley (chopped): 1/4 cup (20 g)
- Zucchinis (grated): 2 medium
- Chicken fillets: 2 (about 300 g)
- Onion (diced): 1 medium
- Flour: 2/3 cup (80 g)
- Eggplant: 1 large
- Water: As needed
- Vegetable oil: For frying
- Starch: 2 tablespoons (30 g)
- Red bell pepper (diced): 1
- Tomato (diced): 1 medium
- Soy sauce: 1 tablespoon (15 ml)
- Honey: 1 teaspoon
- Garlic (minced): 1 clove
- Olive oil: For sautéing
Directions
- Prepare the Pancake Batter:
- In a large bowl, whisk together 3 eggs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 60 g of mayonnaise until well combined.
- Add the grated cheese and chopped parsley to the egg mixture and mix thoroughly.
- Grate the zucchinis, sprinkle them with salt, and let them sit for 10 minutes. Squeeze out any excess moisture.
- Cook the Chicken Filling:
- Cut the chicken fillets into small pieces and dice the onion.
- Sauté the onion in olive oil over medium heat until translucent, then add the chicken pieces. Cook until browned and cooked through. Set aside.
- Prepare the Eggplant and Pancakes:
- Slice the eggplant, sprinkle with salt and water, and let sit for 10 minutes. Pat dry with a paper towel.
- Coat the eggplant slices in flour, let sit for 10 minutes, then fry in vegetable oil until golden brown. Set aside on paper towels to drain excess oil.
- Make the Pancakes:
- Heat a non-stick pan over medium heat. Pour a ladleful of pancake batter into the hot pan, spreading it evenly to form a pancake.
- Cook until golden brown on each side, then remove from the pan. Repeat with the remaining batter.
- Prepare the Pepper-Tomato Sauce:
- In a separate pan, sauté the diced red bell pepper in olive oil until slightly softened.
- Add the diced tomato, chopped parsley, minced garlic, soy sauce, 1/3 teaspoon of salt, and honey. Cook until the sauce thickens and flavors meld together.
- Assemble the Dish:
- Place a spoonful of chicken filling on each pancake, roll them up, and serve with the fried eggplant slices and pepper-tomato sauce.
Serving Suggestions
- Serve the pancakes with a side of fresh salad greens for a complete meal.
- Garnish with additional parsley or chopped nuts for extra flavor and texture.
- Pair with a refreshing beverage like iced tea or lemonade.
Cooking Tips
- Pat dry zucchini and eggplant well to remove excess moisture for crispier pancakes.
- Adjust seasoning according to your taste preferences.
- For a spicier kick, add a pinch of red pepper flakes or hot sauce to the pepper-tomato sauce.
Nutritional Benefits
- Zucchini and Eggplant: Provide vitamins, minerals, and fiber.
- Chicken: Offers lean protein for muscle growth and repair.
- Cheese: Adds calcium and healthy fats, promoting bone health.
Dietary Information
- Dairy: Contains cheese.
- Gluten: Contains flour.
- Suitable for Omnivorous Diets: Yes
Nutritional Facts (per serving)
- Calories: 320
- Protein: 18 g
- Fat: 20 g
- Carbohydrates: 20 g
- Fiber: 4 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a non-stick skillet or microwave before serving.
- You can freeze the pancakes (without sauce) for up to 2 months. Reheat in a skillet or oven until warmed through.
Why You’ll Love This Recipe
- Flavorful Combination: The blend of vegetables, chicken, and cheese creates a delicious harmony of flavors.
- Wholesome Ingredients: Fresh vegetables and lean protein make this dish nutritious.
- Versatile: You can customize fillings and sauces according to your taste.
- Satisfying Meal: Great for a hearty breakfast, lunch, or dinner that everyone will enjoy.
Conclusion
Enjoy the delightful taste and wholesome goodness of Zucchini and Eggplant Pancakes with Chicken Filling. Whether served for brunch, lunch, or dinner, this dish is sure to please your taste buds and satisfy your hunger. Get creative with toppings and enjoy a delicious homemade meal!
Frequently Asked Questions (FAQ)
- Can I use a different type of cheese?
Yes, you can use any cheese you prefer, such as mozzarella, feta, or gouda, for a different flavor profile. - Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with tofu, tempeh, or more vegetables like mushrooms and bell peppers for a vegetarian version. - Can I bake the pancakes instead of frying them?
Yes, you can bake the pancakes on a greased baking sheet at 375°F (190°C) for about 15-20 minutes or until golden brown, flipping halfway through. - How can I make the pancakes gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or almond flour to make the pancakes gluten-free. - What other fillings can I use for these pancakes?
You can use a variety of fillings like sautéed spinach and ricotta, minced beef, or a combination of roasted vegetables. - Can I prepare the batter ahead of time?
Yes, you can prepare the pancake batter up to 24 hours in advance. Store it in the refrigerator and give it a good stir before cooking. - How do I prevent the eggplant from becoming too greasy?
Ensure the oil is hot enough before frying, and drain the eggplant slices on paper towels after frying to remove excess oil. - Can I use store-bought sauce instead of making my own?
Yes, you can use your favorite store-bought tomato or pepper sauce to save time. - How can I store leftovers?
Store leftover pancakes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave. - What can I serve with these pancakes?
These pancakes pair well with a fresh green salad, roasted vegetables, or a bowl of soup for a complete meal.