socca

Panisse, aka chickpea flour fries, are a popular street snack from the south of France. They have lightly crisp exteriors and custardy centers, and they&#x27;re perfect for dipping into your favorite creamy sauce.

Panisse Recipe

water

chickpea flour (garbanzo bean flour)

kosher salt,

olive oil,

Optional garnishes: Flaky salt, black pepper

Lemon

Bring 4 cups water to a boil in a large saucepan over high heat. Meanwhile, sift 2 cups chickpea flour into a medium bowl and whisk in 1 teaspoon kosher salt. Generously coat an 8- or 9-inch square or round baking pan with olive oil.

While whisking constantly, slowly pour the chickpea flour mixture into the boiling water. Reduce the heat to medium-low and cook (be careful, it may bubble and splatter!), whisking constantly and reducing the heat if needed, until the mixture looks like a glossy, sticky cake batter with some small lumps, about 20 minutes. Taste and season with more kosher salt as needed.

Pour the mixture into the baking dish and immediately smooth the top with an offset spatula. Let cool completely, about 90 minutes. (Alternatively, let cool on the counter for 15 minutes, lightly cover with plastic wrap, and refrigerate for 30 minutes to speed up the cooling process.)  

When you are ready to fry, invert the baking dish onto a cutting board to remove the slab from the pan. Cut the slab in half. Cut each piece crosswise into 3/4-inch-thick pieces (you can also cut them thinner or thicker if desired).

Heat 1 1/2 cups olive oil in a large skillet over medium-high heat until 350ºF. Working in batches of 5 or 6, add the panisse to the oil and fry, flipping once, until golden-brown all over, about 2 1/2 minutes per side. Transfer to a paper towel-lined plate. Sprinkle with kosher salt, flaky salt, or freshly ground black pepper. Enjoy with Sriracha mayo or harissa mayo, with a lemon wedge for squeezing, or your favorite dipping sauce.

Simple and tart with a pleasant nuttiness, socca is a traditional flatbread made of chickpea flour and olive oil, popular in the south of France.  Its sister, farinata, is made the same way in Italy.  Socca makes an excellent, easy appetizer, and a fantastic base for a variety of toppings including anchovies, olives, sauteed vegetables, fresh herbs, tomatoes and olive oil.

Sprouted Socca

sprouted chickpea flour

lemon (juiced)

extra virgin olive oil (plus additional for greasing the pan)

salt

Dump the chickpea flour into a medium-sized mixing bowl.  Stir in the lemon juice and water.  Cover the bowl, and allow it to rest at room temperature at least 12 and up to 24 hours.

Set a 10-inch cast iron skillet in the oven, and heat the broiler.

Whisk in olive oil and salt, until it forms a thin, smooth batter.

When the skillet is nice and hot, swirl a glug of olive oil in the bottom of the skillet until it's completely coated, then pour in half the batter, swirling it if necessary so that it coats the bottom of the skillet.  Broil the socca until its edges turn crisp, and it begins to blister - about 7 minutes.

Gently remove the socca from the pan, continue with the remaining half of the batter.  Cut into squares and serve with more olive oil, fresh herbs, tomatoes, anchovies, olives or whatever you happen to like.

Socca is a gluten-free chickpea flatbread from Nice, France. It&#x27;s surprisingly easy to make at home, and it&#x27;s a delicious appetizer or meal on its own. See the post above for my favorite ways to serve it.

Socca Recipe

chickpea flour

olive oil (divided)

sea salt

Preheat the oven to 475°F with a 10-inch cast-iron skillet inside.

In a medium bowl, combine the chickpea flour, water, 1 tablespoon olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.

Using a potholder, remove the preheated skillet from the oven and add the remaining ¾ tablespoon olive oil, brushing to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 17 to 20 minutes or until the socca is well-browned and crisp around the edges. Do not underbake - the crispier the better. Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.

Enjoy as a flatbread served with suggested spices, herbs, dips and/or toppings listed in the post above.

Part omelet, part flatbread, and 100% delicious zucchini soccatas (chickpea flour pancakes). Made with 3 ingredients, they are naturally grain-free, vegan, and gluten -free.

3-Ingredient Zucchini Soccatas {chickpea flour pancakes / omelets}

(60 g) chickpea flour (sifted if lumpy)

(125 mL) water

fine sea salt (or

black pepper

olive oil, divided use

zucchini (about 10 oz/ 284 g)

In a medium bowl, whisk the chickpea flour,...

In a medium bowl, whisk the chickpea flour, water, salt, optional pepper, and 1 teaspoon of the olive oil until smooth (no lumps).

Add the zucchini to the batter, stirring to...

Add the zucchini to the batter, stirring to combine.

Heat 1 teaspoon of the remaining olive oil...

Heat 1 teaspoon of the remaining olive oil in a medium size nonstick skillet (e.g., well seasoned cast iron) set over medium-high heat. Add half of the batter, nudging with a spatula into a 7-inch (17.5 cm) circle. Reduce heat to medium low and cook for 4 to 5 minutes until the center looks softly set. Use a pancake turner to flip the soccata. Cook for 4 minutes longer until golden brown and cooked through.

Repeat with remaining oil and batter. Serve soccatas...

Repeat with remaining oil and batter. Serve soccatas hot, warm or cold.

Socca (aka farinata) is a simple, savory, gluten-free and grain-free flatbread that pairs well with soups, salads, or eaten alone!

SOCCA (FARINATA)

chickpea flour (white garbanzo bean flour)

olive oil*

cumin

rosemary

red pepper flakes

basil

cracked pepper

garlic powder

shallots

Mix and let rest: In a medium-sized mixing bowl, add flour, water, oil, and salt. Whisk until smooth, cover, and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.

Preheat: Heat oven to 450 degrees F. Place a well-seasoned skillet on the middle rack while the oven is heating (we want it to get nice and hot).

Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 &#8211; 2 tablespoons oil, and twirl the skillet so the oil coats the bottom evenly. Pour the batter into the skillet.

Bake: Place the skillet in the oven and return it to the oven for 12 &#8211; 15 minutes, until golden on the edges and firm throughout.

Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.

Cool &amp; remove: Remove from the oven and let cool for a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.

Serve: Cut into 4 &#8211; 8 slices or pull apart and eat. Socca is best eaten right away.

Store

Socca can be stored on the counter in an airtight container for up to 3 days.

This was so simple and easy! Thank you so much for the recipe, it's a keeper!

I was so shocked by how well this turned out. I had little hope when I saw how runny the batter was when I first mixed it. But this is AMAZING and amazingly easy. Even my husband liked it!

Really good - like the interior of falafel.  Very easy to make!

I have made this a few times and it always turns out great. I make it on a large cast iron skillet because I like it crispy. Great to serve as an appetizer to guests or for a gluten free option. Yum!!

Perfect result with cast iron skillet. Thanks.

It was delicious! I made a gluten free veggie pizza using this flatbread recipe! The only thing is, I used 3/4 oat flour + 1/4 chickpea flour (due to potassium restriction!). However, it came out just as delicious and creamy! Thank you 😊

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Top 5 socca recipes from across the web

The most viewed socca recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panisse Recipe

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The most viewed socca recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine