Adapted from keyingredient.com
Garnish for salads, roasted fish, or grilled meats - and they're addictive little nibbles on their own. Leftover frying oil will be infused with caper flavor and may be drizzled on meats, fish, or vegetables.
1. If using brined capers, drain them and pat dry with a paper towel. If using salted capers, soak in water for 30 minutes and then drain and pat dry. 2. Heat 1/8 inch (about 1/4 cup) of olive or vegetable oil in a small saucepan or skillet over medium-high heat. When the oil is hot, add the capers 1 to 2 tablespoons at a time - they'll give off some liquid at first, so watch out for splattering oil. Fry swirling the pan gently, until golden brown, about 45 seconds for a small (nonpareil) capers or 90 seconds for large (capote) capers. 3. Using a slotted spoon, transfer the capers to a plate lined with paper towels to drain. Blot gently to absorb excess oil. Cool briefly before using.