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.

SOCCAS WITH KALE AND RAISINS

Steps:

• For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander. In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter.
• For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins.
• For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.
• To assemble, spoon the filling into the center of each socca. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve.