Best 5 Socca Recipes

SOCCA

Steps:

• In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.

SOCCA (FARINATA)

Steps:

• Combine chickpea flour, water, and olive oil in a bowl. Season with cumin, salt, and pepper to taste. Stir everything together until smooth. Set aside and let rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the oven until hot, 5 to 7 minutes.
• Carefully remove skillet from oven, grease with oil and pour half of the the batter into the skillet, tilting so batter is evenly distributed.
• Bake in the preheated oven until socca is set, about 7 minutes. Turn on broiler and brown for 1 minute. Remove from oven and slide onto a plate. Repeat with remaining batter.

SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE

Steps:

• Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
• In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
• Whisk in warm water and 2 tbsp olive oil.
• Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
• Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
• Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

CHICKPEA SOCCA

Steps:

• Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
• Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
• Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.

SOCCA

Steps:

• 1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream. 2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry. 3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.