Easy Fried Capers

Close up of crispy Fried capers draining on paper towels.

Course: Seasoning

Cuisine: American

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings: people

Calories: 2kcal

Author: Platings and Pairings

Delightfully crunchy Fried Capers add a pop of briny, crispy goodness when sprinkled over salads, pasta, fish, chicken, and more! It’s a 2-ingredient garnish you’ll want in your kitchen at all times.

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Equipment

Frying Pan

Ingredients

⅓ cup capers small, drained and patted dry
Vegetable oil canola oil or avocado oil, to fill a small saucepan ¼ inch deep

Instructions

Be sure to pat the capers dry well with paper towels, otherwise they will pop and explode when added to the hot oil.
Add the oil to a small saucepan until it is ¼ inch deep.
Heat the oil over high heat, until shimmering. To test if the oil is ready, add a caper. It should sizzle immediately. If it doesn’t, the oil isn’t hot enough.
Add half the capers to the pan and fry until golden and crispy, about 2-3 minutes.
Remove the capers with a slotted spoon and spread on a paper towel lined plate.
Repeat with the remaining capers.
Capers will keep in an airtight container at room temperature for up to three days.

Notes

Storing

Allow the fried capers to cool to room temperature, then transfer them to an airtight container or ziplock bag. Store the crispy capers at room temperature in a cool, dry place for up to 3 days.

Tips and tricks

Always pat the capers dry before frying. If you skip this part, the excess moisture can cause the capers to pop and splatter when they make contact with the hot oil.
To test if the oil is hot enough, drop one caper into the saucepan. If it sizzles right away, the oil is ready.
Frying the capers in small batches will help them fry evenly and crisp up.
The capers will infuse the fryer oil with a bold, briny flavor, so don’t toss it! Instead, you can use it in salad dressings, as a finishing oil for pasta and seafood, or as a dipping sauce for crusty bread.

Nutrition