Crispy, salty, surprising: deep-fried capers
Still not convinced of the power of that tiny jar filled with those little green spheres? Those salty-sour capers take a tuna salad to the next level and turn a filet americain sandwich into a celebration. But have you ever deep-fried capers?
Let’s be honest: lots of things are delicious when you deep-fry them. Take fish: surely almost everyone enjoys battered fish and kibbeling? We previously wrote about deep-fried Brussels sprouts, which even go down well with vegetable haters, and enthusiastic Scots even threw a Mars bar into the deep fryer, which was also a huge success. Sophia Loren deep-fries her pizza and have you ever deep-fried ravioli?
Not everyone’s cup of tea
Capers aren’t exactly everyone’s favorite, especially when you pop them straight from the jar into your mouth. In a salad with tuna, in a vinaigrette or remoulade sauce, they taste absolutely fantastic: sour and salty at the same time, a flavor enhancer with some serious punch. If you cook them along with a dish, they lose their intense flavor and become soft and tempting. But if you deep-fry them, they also become crispy. Winner!
Splash fest
How do you deep-fry capers? First place them on a piece of paper towel and leave them to dry, because if the capers are still too wet, they’ll cause a huge splash when they hit the hot oil. Then heat oil in a heavy-bottomed pan – it’s not recommended to conduct this experiment in your deep fryer or air fryer. Once the oil is hot, the capers can go in. Use a slotted spoon to scoop them out again after about a minute, when they’ve become deliciously crisp. Drain on paper towel and the party can begin.
Bland becomes special
Deep-fried capers taste fantastic with anything you’d also use capers straight from the jar for. So that filet americain will taste even better, as will your steak tartare or a piece of fish. Don’t forget your salads: with flavor boosters like these, you can go from bland to special.
