socca, deep fried chickpeas bread

friends, terrible, terrible afternoon (and evening). but still enough energy to post a recipe. quick and dirty. and happy weekend. i’m pretty sure mine will be fabulously fabulous. as will be yours.

socca, deep fried chickpeas bread
recipe in german here
250 g chickpeas flour
600 ml water
1 handful parsley, finely chopped
plant based oil, for deep frying
maldon sea salt and pepper
directions:combine the chickpeas flour with a pinch of salt and the water in a pan and, unter constant stirring, bring to a boil until thick. stir in the parsley and season with more salt and pepper. pour the chickpea mix onto a baking sheet lined with parchment and flatten it to about 1cm thickness with a spatula. let cool and harden. cut into handsized pieces. heat the oil in a small saucepan. test with a crumb for heat: when it’s sizzling, it’s ready to use. portion by portion, deep fry the socca slices in the hot oil for 30 to 60 seconds until golden brown and crispy. remove with a sieve and place on a plate lined with kitchen paper. sprinkle with maldon sea salt immediately. repeat until all the slices are done. serve warm and freshly fried, with some white wine on the side. 
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