When we were in Las Vegas at Giada’s, we had a bread appetizer that was served with lots of choices such as basil oil, garlic aioli, and fried capers.
I LOVED the fried capers, and thought I could make those. Why haven’t I heard of these before? How long have these been around? A while apparently, and I am ashamed to say I had never had them before.
So get a jar of capers, and drain them.
Some recipes recommended drying in a strainer or on a paper towel. I know that the dryer the food for frying the better the fry.
Use a good olive oil, and warm up to medium to high heat in a skillet. Add the capers, and fry.
Let bubble and cook until the capers pop open and crisp. It took about ten minutes for mine to cook completely.
Scoop and drain on paper towels. Reserve the oil for cooking fish (I did and will post).
These are salty, briney and super crispy. LOVE them. I will be making them again. I love just nibbling on them. But I used these on our baked salmon.
mommajerryanns.com 
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