Follow these steps for perfect results
Brine-packed capers
drained
Olive oil
Drain the brine-packed capers and place them on a paper towel to dry thoroughly.
In a small, deep saucepan, heat 1/2 inch of olive oil until it shimmers (350F on a frying or candy thermometer).
Add the capers to the hot oil in batches to avoid cooling the oil too much.
Fry for 1 to 2 minutes until they begin to crisp and turn golden brown.
Remove the fried capers carefully and place them on paper towels to absorb excess oil.
Serve immediately or store uncovered at room temperature for up to 4 hours.
Expert advice for the best results
Do not overcrowd the pan when frying the capers to ensure they crisp up properly.
Ensure the capers are as dry as possible before frying to prevent splattering.
Watch carefully as they fry, as they can burn quickly.
Serve immediately for the best crispy texture.
Everything you need to know before you start
5 minutes
Can be made a few hours ahead
Scatter artfully over a dish for visual appeal and flavor contrast.
Serve as a garnish for roasted vegetables, grilled meats, or pasta dishes.
Use as a topping for salads or soups.
Acidity complements the salty, sour capers.
The dryness of a martini balances the rich flavor of fried capers.
Discover the story behind this recipe
Common ingredient in Mediterranean cuisine, used as a flavor enhancer.
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