Socca, traditional to Provence, are thin pancakes based on chickpea flour and mixed only with water and a spoonful of olive oil. Possible flavorings include an aromatic spice such as cumin or a chopped herb such as thyme or rosemary. Socca have become favorite cocktail snacks, at their best piping hot, though they are just fine the next day too. Chickpea flour varies very much from source to source, so the amount of water needed in this recipe varies too.
Makes 10-12 4-inch/10-cm Socca
- 1 1/2 cups/100 g chickpea flour
- 1 1/2 cups/375 ml water, more if needed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons finely chopped thyme or rosemary
- 1 tablespoon olive oil, more for frying
- Olive oil and sea salt for sprinkling
1. Put the flour in a bowl and stir in the salt and spice or herbs. Make a well in the center and add half the water. Using a whisk, gradually stir i the flour to make a smooth paste. Stir in the remaining water and olive oil so the batter pours easily from the spoon, like thin pancake batter.
2. Brush a griddle or skillet with olive oil and heat until very hot. Add a small ladleful of batter and cook like a pancake over medium heat until lightly browned, 3-4 minutes. Turn this trial socca and brown the other side making sure it is thoroughly cooked. It should be thin, like a taco. If too thick, thin the batter with more water and continue frying.
3. Serve the soccas hot, sprinkled with olive oil and sea salt. They are best eaten fresh using your fingers, but they are very good the next day too.
Photo CREDIT: Nicole Quessenberry