Skillet Socca With Spiced Yogurt & Herbs
Alexis deBoschnek
Photo by Julia Gartland
- Serves
- 1 socca
- Prep Time
- 40 Minutes
- Cook Time
- 10 Minutes
Socca is my go-to quick dish whenever I’m craving something a little simpler, but still delicious. It comes together quickly and is exceptionally tasty for something with so few ingredients. Socca, or farinata in Italian, refers to an unleavened savory chickpea pancake that’s often eaten as street food along the Mediterranean coast. There’s some debate on where socca originated, with some claiming its roots come from Nice, France, and others attesting the dish comes from Genoa, Italy. Made with chickpea flour, water, and olive oil, (yes, it’s gluten-free!) the socca batter is poured over a large, hot skillet and cooked for a few minutes until the edges get crispy and the center is tender.
Traditionally, socca is served with a good dose of olive oil and salt, but I often opt for gussying it up even more at home. A layer of spiced yogurt, some lightly salted red onions, and a handful of tender herbs is all it takes to transform this effortless dish into something a little more substantial.
Ingredients
For the socca:
- 1 cup chickpea flour
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoon olive oil, divided
For the spiced yogurt & onions:
- 1/2 small red onion, thinly sliced
- 3/4 teaspoon kosher salt, divided
- 1/2 cup full-fat yogurt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 lemon, zested and juiced (about 2 tablespoons of juice)
- 1/4 cup fresh herbs such as parsley, dill, cilantro, basil, or tarragon
Featured Video
Skillet Socca With Spiced Yogurt & Herbs
Directions
Instructions
- Step 1
In a medium bowl, add the chickpea flour, water, salt, pepper, and 2 tablespoons of olive oil. Whisk to combine until smooth. Cover with a kitchen towel and let rest at room temperature for 30 minutes, or up to 12 hours at room temperature.
- Step 2
While the batter is resting, add the red onion and ¼ teaspoon salt to a bowl and toss to combine. In a separate bowl, add the yogurt, remaining ½ teaspoon salt, cumin, coriander, lemon zest, and juice, and stir to combine. Set aside.
- Step 3
Heat the oven to 450˚F. When the oven is heated, set a cast-iron or stainless-steel pan to the center and heat for 10 minutes.
- Step 4
Carefully remove the pan from the oven and add the remaining 1 tablespoon of olive oil and swirl around the pan.
- Step 5
Set the oven to broil.
- Step 6
Pour the batter into the pan, swirling until it covers the entire bottom. Place the pan in the center of the middle rack. Broil until the edges are lightly crispy and top is golden brown and cooked through, 5 to 7 minutes, depending on the strength of your broiler.
- Step 7
Let the socca cool in the pan for about 5 minutes. Transfer to a plate and top with the yogurt, red onions, and herbs. Serve immediately.