Chorizo Corn Socca Cakes
Although I haven't been to Cobras & Matadors in more than a year, I still get a craving for their socca cakes. Warm, nutty, and drizzled with honey. So delicious. I think I asked our server what socca was - garbanzo. But when I looked it up on the internet I got "chickpea/garbanzo flour." I found a plethora of socca recipes, ranging from crepe like crispy soccas to thicker heartier soccas, but never tried any out considering I've never noticed garbanzo flour while food shopping.
But I finally bought my first bag of garbanzo flour this week and gave it go with my very untraditional version, Chorizo Corn Socca Cakes. Although I've seen an abundance of Spanish chorizo, the Mexican ones which would work better in the recipe has been pretty MIA. So I had to go out of my way to get an 8 inch cut (for only $0.80) and it wasn't that great. I think next time I'll try making a batch of chorizo at home and save some grief. Now only if I could get Guelaguetza and Antequera de Oaxaca's recipe.
I sweated 1/2 onion then added the chorizo, squeezing it out of the casing and breaking it up with a spatula. I defrosted 1/2 bag of frozen sweet corn and drained any excess water. When the onion chorizo mixed cooled down I mixed it with the corn, a pinch of salt, a grind of black pepper, and few stalks of sliced scallion. In a separate bowl I mixed up some garbanzo flour with water, I would say about a 2 to 3 ratio. Then poured that into the chorizo corn bowl. After a few socca cakes I thought the mixture could use a bit more batter. So in it went and the rest of the cakes came out cleaner around the edges and quite cute with its quaint size of only 3 inches.
At one point while frying these cuties in olive oil, the aroma was very reminiscent of Korean nokdoo cakes, which are made with ground mungbeans. Not surprising I guess since both use beans, chilies, scallions and pork. But I think next time I'll try making the more traditional socca with just olive oil and black pepper. (Maybe with cheese on the side.)