Have you ever had fried capers? Crispy, nutty, and briny, these little blossoms add big impact to salads, pasta, meat, and vegetable dishes.
Fried capers take just seconds to make, yet they add such a wonderful, unexpected dimension to even the simplest dishes. Check out Jacques Pépin's tutorial and some recipes for inspiration.
• Minute Recipe: Fried Capers, from Jacques Pépin
Note: Although Chef Pépin suggests large capers and uses a deep fryer, the small, non-pareil capers and a deep pan work just fine.
Recipes:
• Pasta with Fried Capers, Lemon and Goat Cheese, from The Kitchn
• Amanda Hesser's Beet Salad with Horseradish and Fried Capers, from The Wednesday Chef
• Chicken Piccata Recipe with Fried Capers, from Kalyn's Kitchen
• Sautéed Brussels Sprouts with Fried Capers, from CHOW
• Spaghettini with Eggplant and Fried Capers, from Food & Wine
Related:
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I don't think I'll ever be able to eat capers again- I let the kids I babysit for make me a "surprise" in the kitchen- little did I know it involved uncooked couscous, capers, and jam...
These are so delicious...if you like the tangy punch of capers, but with a more delicate crisp-crunch, these might be great to throw into a salad.
I had them for the first time in Spain (they were the large caperberries, but effectively the same thing)... FANTASTIC. Crispy goodness!
I had these for the first time last year in South Africa. They're sublime! Amazing how something so simple can be so incredibly intense. Mmm.
this sounds amazing - what a great idea.
So delicious! I love fried capers, fried herbs, fried spinach, etc. Anything fragrant, crispy, and with tons of flavor. And they add such pretty color, too!
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