Crispy Capers
Crispy capers are little bites of salty, golden crunch that take any dish from good to unforgettable. With just a handful of capers and a splash of oil, you’ve got a quick, addictive garnish that adds serious flavour. Try them on your next salad, or seared fish dish, for a total game-changer.
Equipment
- Paper towels or a clean kitchen towel
Ingredients
- ¼ cup small capers drained, the tiny kind work best for extra crunch
- Neutral oil like canola, vegetable, or light olive oil – enough to shallow fry
Instructions
- Rinse the capers under cold water to remove excess brine. Pat them completely dry using paper towels. (They should be as dry as possible to avoid splatter when frying.)
- Pour about ¼ inch of oil into a small skillet or saucepan. Heat over medium-high heat until shimmering. (You can test by dropping in a caper, it should sizzle right away.)
- Carefully add the capers to the hot oil. Fry for 1–2 minutes, stirring occasionally, until they puff up and turn golden and crisp.
- Use a slotted spoon to transfer the capers to a paper towel-lined plate. Let them cool for a minute or two. (They’ll continue to crisp up as they cool.)
Notes
- Dry is key: Moisture causes oil to splatter and prevents crisping. Blot those capers well.
- Watch closely: They go from golden to burnt in seconds. Don’t walk away!
- Batch size matters: Don’t overcrowd the pan or the oil temperature will drop.
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