Socca

Listening to mates is a great idea. They know things; great bands, cool books, sweet movies and sooper nice food. Thanks Helen. This is a bastardized version of the recipe I was told (apparently my local major supermarket food chain don't stock chickpea flour) but it worked anywho. I grabbed a packet of gluten free flour (read here: rice flour) and hoped for the best. Whilst I am sure the texture is different it did the job. This was made for the Kindy kids when I made Cherry Tomato Jam.

500 gms rice flour
An equal portion of water
1 tbs fresh chopped herbs
Salt flakes
Olive oil for frying

Combine flour, herbs, water and a little salt until it forms a thickish batter. Heat some olive oil in a large non stick pan to medium high, ladle in some batter and fry on one side. Carefully flip and sprinkle with some sea salt flakes. Fry some more, flip, sprinkle with sea salt flakes. Repeat once more then remove. Do this until your batter is gone. More oil will be prepared throughout the process. Eat with anything really.