Deep Fried Capers Food

FRIED CAPERS - MAGICAL FLAVOR BOMBS FOR YOUR FOOD

Steps:

• Pour oil into small sauce pan to 1/8 inch deep.
• Heat oil until shimmering or 350F.
• Drain capers and dry on paper towels or kitchen towel.
• Add capers to pan without overcrowding, in batches if making a large quantity.
• Fry until golden brown, about 2-3 minutes.
• Carefully remove capers from oil with a slotted spoon and drain on paper towel.
• Let rest a few minutes before using. If making ahead, they can stay uncovered at room temperature for several hours.
• To store, keep in covered container at room temperature for several days.

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).

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

Steps:

• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
• While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
• Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

FRIED CAPERS

Steps:

• Heat enough oil to come 1/4 inch up the sides of a small skillet. Place over medium-high heat until hot but not smoking. Add capers; fry until opened and light-golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate before serving.

ROASTED ASPARAGUS AND FRIED CAPERS

Steps:

• Preheat oven to 500°; place asparagus on baking sheet and drizzle with 1/2 T olive oil; roll asparagus around until it and pan are lightly coated; season with salt and pepper.
• Roast until tender-crisp and bright green, about 5-8 minutes and plate; meanwhile heat the remaining 2 T oil in a small skillet; deep fry the capers in the oil for 1 minute; transfer capers with a slotted spoon and sprinkle over the asparagus.

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.

FRIED CAPERS (LITTLE FLOWERS)

Steps:

• Heat oil to 365-75* F in a medium saucepan.
• If you haven't a thermometer, this is hot but definitely not smoking.
• Lower the capers, (I use a Chinese deep frying wire utensil) a few at a time, into the oil and fry until they suddenly pop open and look like little flower buds.
• Let them cook for a couple of seconds, remove, and drain on paper towels.
• Salt, sparingly, since they are salty already.
• Serve.