Shredded Vegetable Socca
Socca is street food in Nice, in the South of France. This Los Angeles version makes it a meal by adding shredded vegetables to the chickpea pancake and topping it with greens and creamy labneh. This recipe calls for carrots, winter squash, or zucchini—pick one and proceed. Add a fried egg on top to make it heartier, if you'd like.
Socca is street food in Nice, in the South of France. This Los Angeles version makes it a meal by adding shredded vegetables to the chickpea pancake and topping it with greens and creamy labneh. This recipe calls for carrots, winter squash, or zucchini—pick one and proceed. Add a fried egg on top to make it heartier, if you'd like.
- 4 large eggs
- 1 tablespoon fresh lemon juice
- black pepper
- 1 clove garlic minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- fine sea salt
- 2 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon cumin seeds
- 1 pound/455 grams zucchini carrots or winter squash, peeled and coarsely grated on the large holes of a box grater or with the grating attachment of a food processor
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 2/3 cup/80 grams chickpea flour
- pinch of ground cinnamon (use only with winter squ
- pinch of ground ginger (use with squash)
- 2 tablespoons unsalted butter more as needed
- 1/2 cup/120 milliliters labneh or whole-milk greek yog
- 3 cups/60 grams spicy salad greens (such as watercre arugula or baby mustard greens)
- Carbohydrate 9.24915099988504 g
- Cholesterol 1753.06 mg
- Fat 76.7804326936843 g
- Fiber 2.02675667759171 g
- Protein 52.0261481663683 g
- Saturated Fat 28.8932217037616 g
- Serving Size 1 1 recipe (516g)
- Sodium 5230.09688333141 mg
- Sugar 7.22239432229333 g
- Trans Fat 8.74518905067967 g
- Calories 923 calories
Step-by-step
- 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.
My Unexpected Culinary Adventure: From Tourist to Socca Enthusiast
My life has always been a whirlwind of activity. Between juggling my career as a freelance graphic designer and maintaining a semi-organized home life, spare time is a precious commodity. Recently, a work trip to the charming city of Nice, France, completely threw my carefully constructed schedule into delightful disarray. I’d always pictured Nice as a postcard-perfect destination, filled with sun-drenched beaches and picturesque views. What I hadn't anticipated was the utterly captivating world of its street food, particularly the humble yet incredibly flavorful socca.
Socca, I quickly discovered, is far more than just a simple chickpea pancake. It's an experience, a taste of authentic Nice culture. The crisp, subtly earthy flavor of the chickpea flour, the satisfying texture—it was an instant love affair. But my culinary adventure didn’t end there. Returning to the hectic pace of Los Angeles, I found myself craving that authentic taste of Nice. I scoured cookbooks, watched endless videos, and eventually stumbled upon a recipe that claimed to recreate the magic of a Nice socca, with a distinctly Californian twist.
This recipe, which I adapted from a cookbook highlighting the innovative dishes of the Sqirl restaurant, takes the simple socca and elevates it to a hearty and satisfying meal. The addition of shredded vegetables adds a satisfying textural contrast, and the creamy labneh, alongside fresh greens, provides a refreshing counterpoint to the earthiness of the chickpea pancake. This version allows for customization; you can select from carrots, winter squash, or zucchini, making it a versatile option for whatever vegetables are in season.
What I love most about this recipe is its adaptability. It’s perfect for a quick weeknight dinner, but also sophisticated enough for a casual brunch with friends. The batter can even be prepared in advance, making it an ideal make-ahead dish for those busy days when even the simplest of meals feels like a monumental task. The process of making the socca itself is relatively straightforward, requiring minimal cooking time and even less expertise. It's a recipe that empowers even the most novice cooks to create something truly delicious and impressive.
The vibrant colours of the vegetables against the golden-brown socca, topped with a vibrant green salad and creamy labneh, make for a visually stunning dish that's as pleasing to the eye as it is to the palate. Adding a perfectly fried egg elevates it even further, creating a truly hearty meal. I found that the fried egg provided an excellent source of protein and helped to soak up the extra flavour from the socca and the herbs.
Since returning from Nice, my kitchen has become a little less chaotic and a lot more flavorful. The simple act of making this socca has become a small ritual, a moment of calm amidst the everyday rush. It's a reminder of the unexpected joys that can be found in the most unassuming of culinary experiences, and a delicious testament to the transformative power of a simple chickpea pancake.
The fragrance of the toasted spices alone is enough to transport you to a sun-drenched French street corner. And the taste? Oh, the taste! It's a symphony of flavours and textures – earthy, nutty, slightly sweet, tangy, and creamy all at once. It's a reminder that sometimes, the most satisfying meals are the ones that are both simple and extraordinary. This socca recipe is more than just a meal; it's a journey. It's a trip back to the sun-kissed streets of Nice, a culinary adventure that continues to surprise and delight.
I encourage you to give this recipe a try. Whether you're a seasoned cook or a kitchen novice, this simple yet elegant dish is a guaranteed crowd-pleaser. Let the rich flavors of the socca transport you to the vibrant streets of Nice, even if just for a few short moments. Prepare to be captivated by its simplicity and utterly irresistible charm.
