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Fried Capers
Uses a 3- to 4-oz. jar of large capers. Recipe by Jacques Pépin.
Note from Jacques Pépin: "For an unusual cocktail accompaniment, I like to deep-fry capers. Although small capers are preferred for most recipes, the largest capers available are the best for deep-frying. Crunchy and nutty, these will surprise and delight your guests."
3 to 4-ounce jar Large Capers
Canola or Safflower Oil
1. Drain a 3- to 4-ounce jar large capers in a sieve. Rinse well under cool tap water to remove excess salt. Dry thoroughly on paper towels.
2. Heat 1/2 to 1-inch of canola or safflower oil to about 350⁰F in a skillet. Add the capers and cook for about 2 minutes, moving them around gently with a slotted spoon. They should be light brown and dry.
3. Drain on paper towels and when cool enough to handle, transfer to a serving bowl.
Uses a 3- to 4-oz. jar of large capers. Recipe by Jacques Pépin.
Note from Jacques Pépin: "For an unusual cocktail accompaniment, I like to deep-fry capers. Although small capers are preferred for most recipes, the largest capers available are the best for deep-frying. Crunchy and nutty, these will surprise and delight your guests."
3 to 4-ounce jar Large Capers
Canola or Safflower Oil
1. Drain a 3- to 4-ounce jar large capers in a sieve. Rinse well under cool tap water to remove excess salt. Dry thoroughly on paper towels.
2. Heat 1/2 to 1-inch of canola or safflower oil to about 350⁰F in a skillet. Add the capers and cook for about 2 minutes, moving them around gently with a slotted spoon. They should be light brown and dry.
3. Drain on paper towels and when cool enough to handle, transfer to a serving bowl.