Socca is a laid-back southern starter and snack. It is often eaten tapas-style, with deep-fried zucchini flowers and fish. In Paris, socca can be hard to find; that’s why there’s always a line at Alain’s stand at Marché des Enfants Rouges, where the friendly vendor prepares hot-off-the-griddle socca for eager eaters. Serve your socca fresh out of the oven, broken into jagged sections that guests can eat with their hands. Fresh ground black pepper is key to this recipe; socca should never be served without being given a few turns of the pepper mill first.
Whisk together chickpea flour, water, salt, and olive oil in a large bowl. Cover bowl with a dish towel and let sit for at least one hour.
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