We love Socca (Farinata or Chickpea Pancakes) here at Allergic to Salad. They are light, high in protein, and are a perfect vehicle for pretty much any taste we’re craving — You can go sweet, say with macerated seasonal fruit, or savory, with an egg over easy and some sauteed spinach. They’re also fun to eat. Be proper with a fork and knife, or better yet, and as today’s students preferred, wrap your filling like a burrito and dig in.
When Chef Molly suggested we make Socca for today’s class it was a no brainer YES! Socca is our go-to hot summer dish so it’s a perfect recipe to highlight as warmer weather draws near. You can make a big ol’ batch of batter and let it sit in the fridge until you’re ready to use it, or prep as needed. It takes a few minutes to make (seriously, even when the little ones are helping). You can also personalize your Socca base with some fresh chopped herbs– a great way to use those garden herbs gone crazy!
In today’s class we prepped our Socca and let it rest while making a cumin-accented yogurt dressing and our Carrot Ribbon Salad.
The yogurt dressing was dubbed “delicious” in an initial taste test.
Our final assembled pancakes were “so good I forgot about talking.”
Huge thank you to Chef Molly and her team at Vesta Trattoria in Astoria, NY for hosting us this Saturday. Today’s Socca will be featured on the menu during dinner service starting tonight, Saturday, May 25 until Friday, May 30. 100% of proceeds from every dish ordered will return to Allergic to Salad to fund more cooking classes. So if you needed any more of an excuse to eat out: do it for kids cooking!
If you cannot get to Vesta, or want to chow on Socca after this week’s fundraiser we’ve provided the recipe too.
Socca (Chickpea Pancakes) with Carrot Ribbon Salad
Makes 4 servings
For the Socca:
1 cup chickpea flour*
1/4 teaspoon salt
1/2 teaspoon olive oil
1 cup water
high heat oil for cooking (we prefer avocado or grape seed oil for high heat)
For the Yogurt Dressing:
3/4 cup plain yogurt
1/2 lemon, juiced (about 2 tablespoons)
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
For the Carrot Ribbon Salad:
2 medium-sized carrots (about 1/2 cup once shredded), shredded
3-4 radish, sliced
2 cups greens (lettuce, spinach, arugula, etc., or mixed greens), rough chopped
Make the Socca: Whisk all ingredients. The batter will be lumpy initially, set aside to rest about 20 minutes. (While resting, prep the remaining dish.) Once rested and lumps should have dissipated. Warm a pan over high heat (“smoking hot” as Chef Molly says). Add 1 tablespoon high heat oil and ladle batter to cover a thin layer over the bottom of your pan, tilting the pan to spread the batter. Wait for batter to look dry on top and bubbles to pop (like making pancakes), about 3 minutes and flip, cooking another 30 seconds before removing from the pan. Top with Carrot Ribbon Salad.
Make the Yogurt Dressing: Mix to combine dressing ingredients, set aside.
Make the Carrot Ribbon Salad: Use a vegetable peeler to shred the carrot. Slice the radish, prep the greens. Toss together with the Yogurt Dressing, serve over Socca.