Crispy Socca Recipe
User Reviews
5
Crispy Socca Recipe
Description
This Crispy Socca Recipe uses a simple batter of chickpea flour, water, salt, and pepper combined with aromatic garlic and shallot sautéed in olive oil. Cooking the batter in a preheated cast iron skillet at high oven temperature gives a crisp golden crust while keeping the center soft and tender. The socca’s texture is slightly crisp on the outside, with a smooth, delicate crumb on the inside, offering a warm, earthy base to the meal.
Served with a salad of thinly sliced pears, fresh arugula, lemon juice, olive oil, and shaved Parmesan cheese, the dish balances savory and fresh notes. The salad adds crunch, peppery bite, and acidity that refreshes the palate. The socca can be enjoyed as a light lunch, snack, or alongside other dishes as a gluten-free flatbread alternative.
Using a well-seasoned cast iron pan and preheating it thoroughly helps achieve the characteristic crisp texture. The batter should be thin enough to spread evenly but thick enough to hold structure. The salad ingredients are simply tossed together shortly before serving to preserve freshness.
Ingredients
Socca
- 1/2 cup chickpea flour also known as garbanzo bean flour or besan flour
- 1/2 cup water plus extra for thinning if needed
- 1/2 tsp salt sea salt
- black pepper to taste
- 3 tbsp olive oil divided
- 1 shallot thinly sliced (approx 1/4 cup, small
- 1 clove garlic minced
Salad
- 1 pear thinly sliced
- 3/4 cup arugula loosely packed
- 1/2 tbsp olive oil
- 2 tsp lemon juice
- Parmesan Cheese shaved
- salt
- black pepper
Instructions
- Preheat oven to 450 degrees fahrenheit. Place an empty 10-inch cast iron pan into the oven and heat for 10 minutes.
- In a mixing bowl, whisk together the chickpea flour, water, salt and pepper, removing all clumps and forming a thin batter. Set aside.
- In a small sauté pan heat 1 1/2 tablespoons of olive oil on medium heat. Add the garlic and shallot and sauté for one minute, until translucent.
- Pour the entire contents of the pan (garlic, shallot and oil) into the batter and whisk again.
- Wearing oven mitts, carefully remove the cast-iron pan from the oven. Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan. Place the pan back in the oven and cook for 12 minutes, until golden.
- While the batter is cooking, make the salad by gently tossing the pear, arugula, olive oil and lemon juice together in a bowl.
- Carefully remove the socca from the oven and use a spatula to transfer it to a paper towel to blot dry. Place the socca on a plate and top with the salad, shaved parmesan, salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4slices
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 384mg | 16% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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