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KITCHEN ADVENTURES: SOCCA STAR.<\/span> Socca (soccas? socci?) are fried chickpea pancakes, stupidly easy and tasty. I posted about them here<\/a> and here<\/a>.<\/p>\n

Tonight, for dinner, I had THE BEST SOCCAS SO FAR. They came in three batches, which I will detail from least-awesome to stellar.<\/p>\n

1. Thin soccas flavored only with minced jalapeno and a bit of salt, topped with habanero jack cheese and fresh tomato slices. I loved the thin crispiness\u2013these were almost like quesadillas, really\u2013and they were really tasty but not outstanding.<\/p>\n

2. Slightly thicker socci, basically like slightly-too-large versions of silver dollar pancakes, flavored with \u201cMoroccan mustard\u201d (I still don\u2019t know what makes it Moroccan, but okay), minced jalapeno, salt, and some juice from a can of tomatoes. I let these cook in a very hot pan and was afraid I\u2019d burnt them when I saw their very dark patches. Fortunately, they weren\u2019t burnt at all. The tangy mustard worked really well, although I was glad that these were the smallest batch as the flavor is strong. You don\u2019t need a lot of these to get the point.<\/p>\n

3. THE BEST SOCCA<\/span>. These were thicker than the \u201cquesadilla\u201d socca, and flavored with tomato-can juice, minced jalapeno and ginger, cumin, a tiny hit of cinnamon, garam masala, curry powder, a sesame-ginger dressing-type thing, and a bit of salt. These were ridiculously good, slightly exotic and spicy but not too hot (the chickpea flour is good at gentling the hot peppers) and just irresistible. <\/p>\n

Once I\u2019d minced the minced things, each batch took about 5 \u2013 7 minutes I think, making socca a terrific choice for a quick, refreshing meal. Just be aware that the pancakes are a bit denser than you\u2019d expect: Even small ones will fill you up fast.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"