Fried Capers Magical Flavor Bombs For Your Food
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).
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- Spoon the capers into a medium-meshed sieve and drain. Place the cornmeal in a small bowl. Add the capers and mix with a fork until the capers are well coated. Place the capers back into the sieve and shake until the excess cornmeal has been sifted.
- Heat a small skillet over medium-high heat. Add the olive oil and the capers. Shake the pan until the capers are in one layer. Reduce heat to medium/medium-high, and sauté for 2 to 3 minutes undisturbed, until the capers are golden-brown. Shake the pan again and continue to sauté for another 1 to 2 minutes until capers are golden-brown on all sides, shaking the pan occasionally. Transfer to a small bowl to cool to room temperature. Use the capers within 4 hours.
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