Shredded Vegetable Socca

Step 3 should read "rest the batter in the fridge for at least 2 hours and up to 2 days." I have made socca many times before and always allowed the batter to hydrate for at least 2 hours, and never had a problem. Against my instincts, I decided to follow the recipe as written and it DESTROYED my stomach and ruined my night's sleep.

Tried this using flax egg and I do not recommend it. One of those meals where we looked at each other and said “ Nope, don’t make this again.”

This dovetails nicely with my latke recipe, originally inspired by okonomi-yaki.

used ground coriander 1tsp dried oregano omitted mint 3 tsp dried cilantro used winter squash

This actually is an Indian pakora, which is made exactly like this - even the spices which are essentially garam masala. Happy to think this is how pakora is making its way around the world.

I've had real socca and I liked these better!

I've never had a regular socca, but I thought these were pretty good. I used sweet potatos, because we have so many from our CSA and I need new ways of eating them! The cakes were fairly dense as others have said, but still tasty, especially with the greens.

Doesn't matter to me what it's called - socca, fritter, whatever. I made this with zucchini twice in the past 2 weeks, and we loved it!

Maybe I didn't do this right, but I didn't particularly like the way it came out: the cakes were dense and there are tastier ways to prepare these vegetables. (I used carrot and zucchini. Never had real socca.)

I made this with shredded raw beets and thought it was great. Usually we use M R Shulman's beet fritter recipe which includes the beet greens. The prep for this recipe was markedly easier plus the pancakes were sturdier, less prone to breaking when flipped. I liked the addition of garbanzo bean flour vs panko in the Shulman recipe. My husband prefers the Shulman recipe, but then, he is not the one cooking it! Beet greens were not wasted, had them steamed as a side dish the next night.

Really nice, simple fare. I didn't have any zucchini, so I used butternut squash and carrots. The ginger and cinnamon were a nice touch. Zucchini would give it some nice green flakes. I'd like to try parsnips or beets. I was surprised at how well nonfat Greek yogurt complemented them -- even better than sour cream. The only thing I changed was to make 9 small ones instead of 4 large ones. The recipe definitely would not feed a family of four without some additional side dishes.

Not at all like what I know as socca. Texture (and flavour) is all wrong. This is more like a pakora or bajji (plus egg). In fact I prefer the egg-less Indian version of these fritters.

Not enough socca flour: this is all egg

I have a chickpea( and other legume) allergy. What about substituting flour?

I agree with the previous comments. This is a fritter recipe not even close to socca which is a chickpea flatbread cooked on a griddle and finished in the oven.