A tasty little garnish for salads and dips.
1/2 C capers
1 C vegetable oil
Rinse the capers in a mesh strainer. Shake to remove excess water and drain on paper towels. Blot them until they are very dry.
Heat oil in a deep saucepan until it reaches 375 degrees (at this temperature, a bread cube will brown in 60 seconds). Fry the capers in two batches. They will pop open and darken, but don’t let them get brown. It goes quickly, so be ready to get them out with a slotted spoon.
Drain on paper towels while you do the second half.
Copyright 2018 Margaret Meps Schulte. All rights reserved.