Socca is a popular street food in Nice, France. Serve it up as a side or tasty snack.
5 – 10 mins
6 – 8 mins
- 1 cup chickpea flour
- 1 cup water
- 1½ tablespoons extra-virgin olive oil, plus more for the pan and drizzling
- ½ teaspoon salt
- 1 teaspoon zaatar
How to make:
- Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
- Arrange an oven rack 6 inches below the grill element. Preheat oven to 220°C. About 5 minutes before the batter is done resting, place a 10-inch cast iron pan in the oven and turn the oven to grill.
- Add the batter to the prepared pan. Carefully remove the hot pan from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the centre of the pan. Tilt the pan so the batter coats the entire surface of the pan.
- Grill the socca for 5 to 8 minutes until you see the top of the socca begin to blister and brown. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the pan to a lower oven rack until done.
- Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the zaatar.