they’ve inspired). The insides retain some moisture, but the exteriors dry out, turning brown and crisp. Now, they’re not just a salty contrast, but a salty,contrast—a logical crown atop polenta, brothy beans, charred, roasted cauliflower, yogurt dip, tomato toast, and, of course, creamy chowder.
Frying capers is a bit more work than opening up a jar, sure—but it’s worth it. To do it, you’ll first want to dry your capers well. Pat them down on a kitchen towel. The drier they are, the less they’ll sputter and the crispier they’ll become. Then heat your oil in a skillet or, to reduce chances of splattering, a high-sided saucepan. You’ll want about ¼–½". Wait for the oil to get hot: It should be shimmering.
Fried capers with smoked salmon and cream cheese on a bagel, arugula salad on the side, dressed with EVOO, lemon and maldonsalt YoureWelcome
Fried caper berries too?!?!
Now don't look like rat turds as seen in movie by the inspector! *Body Snatchers...!😄😋
We add them to our pizzas -- such a subtle, but nice zing!