La Socca (France)

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LA SOCCA (CRISPY CHICKPEA PANCAKE)

 

Typical niçoise socca is a street food of great antiquity. It used to be the

mid-morning snack for labourers, with vendors going from one building site

to another, but now everyone buys it from stalls in the street markets. It

is cooked on a flat surface, over fierce heat, until the outer edges are

frizzled but the centre is still a little soft. Wedges are marked off then

scraped up like pleated fabric and served in paper cones, sprinkled with

salt, pepper or sugar. If making socca in a frying pan, allow 1 - 2 whole

pancakes per person.

 

100 g besan (gram or chickpea flour)*

1 tsp salt

virgin olive oil, for frying

salt, freshly ground blackpepper or sugar, to serve

 

* Besan or gram flour is a pale yellow flour made from dried chickpeas. It

can be found in Asian or Indian markets or in health food shops.

 

Using an electric whisk, blender or food processor, whisk the flour, salt

and 250 ml cold water to a creamy batter. Leave to stand for at least 10

minutes.

Heat a frying pan until very hot and brush the surface with oil. Whisk the

batter again, adding extra water if necessary, to produce the consistency of

thin cream. Pour 4 tablespoons of the mixture into the pan to make a thin

coating. Cook over a high heat for 2 - 3 minutes until the surface bubbles,

the edges are crisp and golden and the centre is barely set. (Cook only on

one side.)

Cut in half crossways with a spatula, and fold each half in half again. Tip

the wedges into a twist of paper or on to a plate, season with salt, pepper

or sugar and serve immediately. Repeat until all the batter is used,

allowing 2 wedges per serving.

 

Serves 4

 

country : France

course : snack

 

source : BBC Vegetarian Good Food June 1999

 

 

 

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