Potato pancakes reinvented: The chickpea flour twist

Every household has its own version of potato pancake recipes. However, when the craving for these delights hits and there are no eggs or wheat flour in the kitchen, it's time to start experimenting. Ground dry legumes are the perfect substitute for these ingredients, making for delicious potato pancakes like never before.

The secret lies in chickpea flour. Using a good blender or food processor, you can use a store-bought product or grind dry chickpeas into a fine powder. These potato pancakes are reminiscent of a dish called socca. Combining socca with potato pancakes has become a favorite in my house.

Socca originates from Ligurian cuisine, spanning the French Riviera to Tuscany. It was a staple in rural diets because it was quick to make and used readily available ingredients. The original chickpea flatbread is a mixture of flour, water, olive oil, and salt. The version with potatoes is a bit different but has won the hearts of my family, including my mother-in-law.

Only three main ingredients are needed, not counting the spices and oil for frying. Simply season the pancake mixture with salt and pepper. Vegetable oil, such as canola, is best for frying. The given proportions will make 2–3 servings of pancakes.

Ingredients:

                  
• 1.1 lbs of starchy potatoes
• 1 medium yellow onion
• 3 heaping tablespoons of chickpea flour
• 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 oil in a deep pan until 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. Serve with a dollop of sour cream.