Socca is a popular street food in Nice, France. Made with basic ingredients: water and chickpea flour, this is a very simple recipe. Like a flatbread or pancake, you can make this anytime of day, savory or sweet. See my variations below and watch my YouTube video to see how to make this easy dish.
What you need to know about making socca:
- The basic batter is equal parts chickpea flour and water, with a few tablespoons of olive oil.
- Let the batter rest for 30 minutes before cooking — this makes the interior creamy when cooked.
- Preheat the oven to 450°F and then heat a cast iron pan under the boiler for 5 minutes before cooking.
- Broil the socca for about 7 minutes.
- Socca success will look like crispy edges with a slightly blistered surface; the interior will be moist and creamy.
INGREDIENTS:
1 cup chickpea flour
1 cup lukewarm water
1 teaspoon salt
4 tablespoons olive oil
Sweet Socca variation:
¼ tsp. cinnamon
1 Tbl. Brown sugar
Savory Socca variation:
¼ tsp. granulated garlic
1 Tbl. Chopped fresh rosemary
METHOD:
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil.
- Cover and let sit for a minimum of 30 minutes, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven for 5 minutes.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Pour the batter into the pan. Bake for 8-12 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.