Anyone who has already tried the classic breaded cecioletta — the simple cutlet with chickpea flour — can now lick their lips over the new Sea Cecioletta: a chickpea flour cutlet with a seaside flavor. Imagine it served with french fries and a light egg-free faux mayonnaise.
The quantities are still for 2 breaded cutlets, but if you want to make more, double or triple the recipe, because you can also freeze them raw or cooked—if you can resist eating them first.
It’s a main course that will make everyone in the family happy: vegans, vegetarians, or omnivores.
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: Serves 2 breaded cutlets
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2/3 cup chickpea flour
- 1 tablespoon potato starch
- olive oil (1 teaspoon)
- 1 1/2 teaspoon fine salt
- 1 1/2 teaspoon sweet paprika
- lemon juice (1 1/2 teaspoons)
- 1 pinch garlic powder
- 1 pinch onion powder
- chopped parsley (a pinch)
- 10 pickled capers
- seaweed powder (optional, 1 pinch)
- 1/4 cup water
- as needed breadcrumbs
- 1 pinch turmeric powder
- as needed sunflower oil (for frying)
Preparation
1 – Chop the capers with a knife and place them in a bowl together with all the other ingredients, except the breadcrumbs and turmeric, which will be used for the breading.
2 – Mix the mixture well, cover the bowl and refrigerate for at least 1 hour. I sometimes prepare it the day before and I’ve noticed the flavors develop even more.
3 – For the breading, put the breadcrumbs on a plate with a pinch of turmeric and mix the two ingredients.
4 – With your hands moistened with water, take a tablespoon of the mixture and flatten it slightly, then toss it in the breadcrumbs. Since the mixture is soft, handle it gently while breading it.5 – Fry the chickpea cutlets with a seaside flavor in hot oil, just a few minutes. When they turn golden, flip them and then remove them from the pan.
6 – Serve hot with a squeeze of fresh lemon and the egg-free faux mayonnaise.
