Socca with Zucchini, Lemon, + Feta
Socca, if you haven’t yet had one, will definitely become a new obsession after making your first one! Also known as farinata or cecina, socca is a sort of thin, unleavened pancake made of chickpea flour. Served hot and crispy, it is a quintessential street food found in Nice, France.
Socca is great just cut into wedges as a simple, yet elegant appetizer or it can also be served almost like a pizza, as a meal. Super versatile, it can be made with a variety of toppings or add-ins, but I thought this would be the perfect way to use some of those last of the season zucchini, whether from your own garden, your neighbors or maybe like me, your CSA share.
Ingredients
SOCCA
120 grams | 1 cup chickpea flour
220 grams | 1 cup water
7 grams | 1 tsp apple cider vinegar
28 grams | 2 TBSP olive oil plus extra for cooking
5 grams | 1 tsp salt
freshly cracked black pepper
LLEMON VINAIGRETTE
3 TBSP| 42 grams lemon juice
1 TBSP | 21 grams raw honey
1 tsp | 7 grams Dijon mustard
¼ cup | 56 grams olive oil
pinch salt
ZUCCHINI TOPPING
olive oil
2 shallots, sliced
2 cloves garlic, sliced or minced
1 # zucchini (about 2)
few springs fresh thyme
4 oz feta cheese, crumbled
Preparation
1. Preheat oven to 425F. Place a large non-stick or cast iron pan in the oven to heat.
2. In a medium bowl, whisk together chickpea flour, water, vinegar, olive oil, salt, and pepper. Allow batter to rest while preparing remaining components.
3. Meanwhile, heat a small saute pan over low heat and add olive oil, Once shimmering, add shallot and sweat until softened and translucent, about 10 minutes.
4. Prepare LEMON VINAIGRETTE: In a small bowl, whisk together lemon, honey, and mustard. Slowly whisk in olive oil to emulsify. Season with salt.
5. Prepare ZUCCHINI: Using a peeler or mandoline, slice zucchini into thin rounds or ribbons. Place in a bowl, season with salt and pepper and toss with thyme leaves and lemon vinaigrette.
6. When ready to cook Socca, remove skillet from oven and coat with oil. Pour in batter and place back in the oven for about 5 - 7 minutes until set and edges begin to pull away from the sides.
7. Remove Socca from oven and increase oven to Broil.
8. Evenly spread caramelized shallots over top.
9. Neatly shingle or arrange zucchini on top of shallot.
10. Crumble feta evenly over the top. Drizzle with any remaining vinaigrette.
11. Return to oven under the broiler until cheese is golden and zucchini looks cooked, about 5 - 7 minutes.
12. Cool slightly before removing from pan. Cut into wedges or pieces.
13. Enjoy!
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