Fried Capers Little Flowers Recipes

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).

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.)

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.