John Ash

Fried Capers

Preparation info
    • Difficulty

      Easy

Appears in
From the Earth to the Table
From the Earth to the Table

By John Ash

Published 1995

  • About

Something magical happens when you quickly deep-fry brine-packed capers. They lose a lot of their vinegar sharpness and become crisp and crunchy—a terrific garnish.

Method

Drain the capers and put them on a paper towel to dry them as much as possible. In a small, deep saucepan, heat ½ inch olive oil until it shimmers (350°F on a frying or cand