Fried Capers

When capers are fried, they take on a distinct flavor and texture, which I really like. All you need to do is to drain them well, pat dry with paper towels, and then fry in small batches in ½ inch (12 mm) or so of hot (350°F/175°C on a deep-frying thermometer) olive oil until the buds begin to open and are lightly browned and crisp, about 2 minutes. Drain on paper towels. This can be done a few hours in advance.