adapted from a recipe by Sanford D'Amato
1. Oil a 9x12 baking dish and line with parchment or wax paper. Set aside.
time : Advance prep required
appetizers - plated
12 oz. stout
2 cups vegetable stock
1 tablespoon kosher salt
1 tablespoon fresh ground pepper
3 cups chickpea or garbanzo flour (available at Italian or Middle Eastern grocery stores)
Vegetable oil for deep frying
Minced parsley for garnish
2. In a gallon stock pot, simmer stock, stout, salt, pepper and oil. Whisking constantly, stir in a slow stream of the sifted chickpea flour. Whisk till smooth- about 30 seconds to one minute - but do not let it boil.
3. Remove from heat and pour into prepared pan. Use a spatula to spread it evenly. Let cool. When set, place in refrigerator and let chill for at least one hour.
4. Cut around edges and turn the pan upside down onto a cutting board. The easiest way to do this is to place a large cutting board on top of the pan, and holding both in place, flip it onto the counter top, so board is on the bottom.
5. Remove the parchment wrap, and cut the chilled soca into sticks about 1 inch wide and 4.5 inches long. In a large deep fryer, place oil to a depth of four inches. Bring to 375 degrees. Drop in the soca sticks in batches of about 4-5, and fry for 4 minutes, turning once to crisp evenly.
6. Remove with tongs to a platter lined with paper to drain. Serve the stout soca with a garlic aioli - terrific with a strong golden Belgian ale.