Shredded Vegetable Socca Recipes

SHREDDED VEGETABLE SOCCA

Steps:

• Toss grated vegetable with big pinches of salt. Put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.
• Meanwhile, combine cumin, coriander and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind toasted spices to a powder.
• Whisk the eggs in a large bowl. Add drained vegetable, along with garlic, oregano, mint, cilantro, chickpea flour and toasted spices. Season with 1/2 teaspoon salt and a few grinds of black pepper, and mix well. If you are using winter squash, stir in cinnamon and ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)
• Melt butter in a large skillet, preferably cast iron, over medium heat. Spoon in two 1/2 cupfuls of the pancake batter. Use the back of your spoon or a spatula to flatten each to 1/2-inch thick. Cook, rotating the skillet for even browning, until pancakes are nicely browned, about 4 minutes. Flip, then cook the second side for another few minutes. Transfer pancakes to a plate. Repeat to make 2 more pancakes, adding butter to the skillet if needed.
• Season labneh or yogurt with salt to taste. Just before serving, toss greens with lemon juice, oil and salt and pepper. Top each pancake with a dollop of labneh or yogurt and a tangle of greens.

SOCCA

Steps:

• In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.

WOOD-FIRED SOCCA WITH GARDEN HERB DIPPING SAUCE

Steps:

• Preheat a wood oven to 500 degrees F. (See Cook's Note.)
• Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
• For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
• Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
• Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
• Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!