This is one of those very rare occasions where I'll admit the American method of using cups is the best way to measure something out. Because every other time it isn't. For Socca you use equal amounts of chickpea flour and water, 1 cup each. Then you give it a good glug of olive oil as well, about a tablespoon I suppose. Chuck in a pinch of salt some black pepper. Whisk it all up to a pancake batter sort of consistency and leave it to rest for about an hour or so.
In some parts socca is traditionally cooked in a wood fired oven, but I'm guessing not everyone has one of those so this is the baked and fried version.
If you're frying, which is how I first tried it as a street food in Nice, you just need a bit of oil in a frying pan and cook it as you would a normal pancake. I add half a tsp of mace to my mix because thats what makes it taste like I remember it in Nice.
Cut it into strips and turn it in the frying pan.
When it's done it will be moist and savoury. It's the perfect street food, or a good snack to accompany a beer.
For the oven version heat your oven to 220degC, line a flan dish with grease proof paper and grease it with olive oil. Pour some batter into the middle, try not to fill it too deep.
Bake it until it starts to brown on the top, then take it out, lift the paper out the flan dish (no washing up with this version) and use a pizza cutter to cut into strips. Obviously this is a bit dryer than fried so add some sauce, sweet chilli or even plain old ketchup.
If you don't line it with paper you can put it under the grill to finish and char the top a bit.
Welcome to your new favourite fast food. You're welcome.
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