Deep Fried Capers Recipes

FRIED CAPERS

Steps:

• 1. Line a plate with several layers of paper towels. 2. Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer. 3. Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Use them to garnish your favorite meat or veggie dishes like our Chicken Piccata. Store at room temperature, covered, for up to 3 days. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

DEEP-FRIED CAPERS

Steps:

• Rinse capers in a sieve and transfer to a small bowl. Add enough water to cover capers by 2 inches, then soak 30 minutes. Repeat soaking method.
• Drain and rinse capers, then pat very dry between paper towels.
• Heat oil in a 1-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer. Fry capers in 2 batches until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F between batches.
• *Available at specialty foods shops and Dean & Deluca (800-999-0306).

ALL-CRUSTACEAN CANAPéS, GARNISHED WITH DEEP-FRIED CAPERS

Steps:

• Turn on broiler.
• Mix all ingredients and-if this is 1959-put into scallop shells.
• Run under broiler until brown and shiny, and serve with tiny cocktail forks. If you are less retro, put on any sturdy cracker or black bread.
• Run under broiler. Invariably devoured.
• The capers:
• Rinse capers and soak in fresh water. After 1/2 hour, change water and soak for another 1/2 hour. Remove capers and pat very dry.
• Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each.
• Drain on paper towels and serve immediately.
• Garnish the above or just serve in a bowl.

BATTER-FRIED CAPERS

Steps:

• Rinse salted capers, if using, and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt). In a small bowl whisk together flour, beer, and salt. Let mixture stand 15 minutes. Drain capers and dry well. Stir capers into batter.
• In a small saucepan heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375°F. With a slotted spoon remove capers, about 10 at a time, from batter. With fingers carefully drop coated capers into oil and fry until golden, about 1 minute. With another slotted spoon transfer capers as fried to paper towels to drain. (Batter-fried capers will stay crisp, uncovered, at room temperature 1 day.)