Potato pancakes reimagined: A socca-inspired twist with chickpeas

The secret lies in chickpea flour. You can use a ready-made product or grind dry chickpeas into fine flour with the help of a good blender or food processor. It turns out that such potato pancakes are a variation of a socca dish. And it's this combination of socca with potato pancakes that is a hit in my house.

Socca originates from Ligurian cuisine, spanning the French Riviera to Tuscany. It was a staple in rural diets because it was quickly prepared and made from readily available ingredients. The original chickpea flatbread is simply a mixture of chickpea flour with water, olive oil, and salt. The version with potatoes is a bit different, but this is the one my family—including my mother-in-law—has fallen in love with.

Only three main ingredients are needed, not counting the spices and oil for frying. The pancake mixture just needs to be seasoned with salt and pepper, and vegetable oil such as canola is best for frying. The given proportions will make 2-3 servings of pancakes.

Ingredients:

                  
• 500 grams of starchy potatoes,
• 1 medium yellow onion,
• 3 heaping tablespoons of chickpea flour,
• a pinch of salt and pepper to taste,
• vegetable oil for frying.

Preparation:

          
1. Peel the potatoes and onion. Grate them on a coarse grater. Add salt, pepper, and chickpea flour and mix into a uniform mass. 
2. Heat the oil in a deep pan—you may need more, but it should be well-heated to prevent the pancakes from absorbing too much fat. Spoon the mixture in batches and fry until golden on both sides.
3. Place the finished pancakes on a plate with a paper towel to absorb excess oil. Serve with a dollop of sour cream.