A twist on tradition: Potato pancakes without eggs or wheat flour

As diverse as households are, that's how many versions of potato pancake recipes exist. However, when the craving for these delights hits, and the kitchen lacks eggs and wheat flour, it's time to start experimenting. Blended, dry legume seeds can excellently replace both ingredients, and the potato pancakes will turn out delicious.

Specifically, it’s chickpea flour. You can use a ready-made product or grind dry chickpeas into powder with a good blender or food processor. As it turns out, such potato pancakes are a variant of a dish called socca. This very combination of socca with potato pancakes is causing a sensation in my home.

Socca originates from Ligurian cuisine, spanning the French Riviera to Tuscany. It dominated the menu of rural people because it was made quickly and with easily accessible ingredients. The original chickpea pancake, which is flatbread, is just a mix of flour, water, oil, and salt. The version with potatoes is a slightly different story, but this is the one my family fell in love with - including my mother-in-law.

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

Ingredients:

• 1 lb of starchy potatoes
• 1 medium yellow onion
• 3 heaped tablespoons of chickpea flour
• A pinch of salt and pepper to taste
• Vegetable oil for frying

Preparation:

1. Peel the potatoes and onion. Then, 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 frying pan – you can use more, but it should be well heated so the pancakes won’t absorb too much fat. Put the mixture in batches and fry until golden on both sides.
3. Transfer the ready pancakes onto a plate with a paper towel. Serve with a dollop of sour cream.