{"id":805,"date":"2010-03-24T19:31:00","date_gmt":"2010-03-24T19:31:00","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/2010\/03\/805\/"},"modified":"2010-03-24T19:31:00","modified_gmt":"2010-03-24T19:31:00","slug":"805","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2010\/03\/805.html","title":{"rendered":""},"content":{"rendered":"\n<\/head>

KITCHEN ADVENTURES: I\u2019M GONNA GIT YOU SOCCA.<\/span> I decided to make these chickpea-flour pancakes<\/a> because other than the flour, all their ingredients were things I always have on hand. Super simple, just flour, olive oil, water, s & p, and whatever other thing you want to use. The Atlantic<\/span> food blogger says:<\/p>\n

Socca (without the subtle, wood-smoked flavor) is easy to make in a skillet on top of the stove. The batter, which has no egg or leavening, will keep for days covered in the refrigerator, and can morph into a variety of useful preparations. I often make socca as an instant snack, standing by the stove and eating it as it comes out of the pan (it is a good way to eat beans).<\/p>\n

Socca also makes a marvelous hors d\u2019oeuvres. I put the large skillet with the finished socca right on the table and let guests help themselves, tearing pieces off with their fingers. It\u2019s also a great cr\u00eape-like base in which to wrap warmed leftover shredded long-cooked meats and stews.<\/p>\n

Though it\u2019s probably something of a heresy, socca batter makes great silver-dollar pancakes for a grownup breakfast; their slightly eggy flavor marries perfectly with maple syrup or jam.<\/p><\/blockquote>\n

Doesn\u2019t that sound good?<\/p>\n

So I made five medium-sized socca (socci?) with various accouterments. They were all delicious, and incredibly easy to make, so I strongly suspect there will be more socca-experimentation in my future.<\/p>\n

First I heated the oven to 375 (you\u2019ll probably want to set it higher\u2013my oven gets very hot very fast) and cut a yellow onion into fat slices. I drizzled the slices with olive oil on a foiled baking tray and stuck them in the oven to get sweet and slightly browned. Then I sliced a knob-end of mozzarella I had hanging around.<\/p>\n

Then I followed the recipe in the link<\/a>. I wasn\u2019t fussed about whisking in exactly one tablespoon of water at a time or anything, and I didn\u2019t need to be. But keep in mind that you may need less water than the recipe calls for. I got the heavy-cream consistency with less than a cup of water, probably because my cup of flour was a bit scanty. I also spread the oil over the pan with my fingers, before the pan got really hot. I, uh, wouldn\u2019t do that if I were cooking for people who aren\u2019t me.<\/p>\n

My socci took noticeably longer to cook than the recipe calls for, probably due to irregularities in both my stove burner and my pan. I needed maybe five or six minutes on the first side, and two or three after I flipped the pancakes. I took the onion out of the oven and dumped it onto a plate. After I flipped the pancakes, I laid the mozzarella slices on top of the larger socca to melt.<\/p>\n

These first two came out moist and delicious! I topped the smaller one with some of the onion. The larger one became a sort of socca grilled-cheese sandwich, folded over the mozzarella filling. <\/p>\n

Then I made three more: one with dried rosemary, one with cumin and dried oregano, and one with cumin, curry powder, cayenne, ground ginger, and a tiny bit of cinnamon. The smell from this one was amazing. It was also the tastiest of the second batch; the rosemary and oregano didn\u2019t do much for the pancakes. I let the second batch cook at least a minute longer than the first, which meant that they were drier and browner but no less tasty.<\/p>\n

I finished the meal with a glass of whole milk\u2013the perfect accompaniment!<\/p>\n

Verdict<\/span>: This was easy and delightful. I can\u2019t wait to try more with this batter\u2013maybe making a thicker batter and turning it into fritters with fresh peas? Or\u2026 onion rings?? And I know I\u2019ll be making more socca.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

KITCHEN ADVENTURES: I\u2019M GONNA GIT YOU SOCCA. I decided to make these chickpea-flour pancakes because other than the flour, all their ingredients were things I always have on hand. Super simple, just flour, olive oil, water, s & p, and whatever other thing you want to use. The Atlantic food blogger says: Socca (without the […]<\/p>\n","protected":false},"author":1071,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-805","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nEve Tushnet<\/title>\n<meta name=\"description\" content=\"KITCHEN ADVENTURES: I'M GONNA GIT YOU SOCCA. 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