Capers are the tiny buds of the caper bush, a shrub-like plant with shiny leaves and delicate white flowers adorned with graceful, violet stamens. After being harvested and pickled in salt and vinegar, these buds become the intensely flavored and salty little morsels that are so beloved in Mediterranean cuisine.
But when you pan-fry capers, they become even more intensely flavored. And coating them with a bit of cornmeal adds a delightful crunchy-bite to them.
I find these fried capers an incredibly powerful seasoning or condiment. Sprinkled over salads, soups or pastas, these tiny buds pack a mighty punch!
Recipe: Cucumber linguini with fresh mint and fried capers
Fried Capers
makes 1/4 cup
active time: 10 min
- 1/4 cup small capers
- 2 tablespoons cornmeal
- 1 tablespoon olive oil
- Step 1: Spoon the capers into a medium sieve and drain. Place the corn flour in a small bowl. Add the capers and stir with a fork until the capers are well coated with the flour. Pour the capers back into the sieve and shake until the excess flour has been sifted.
- Step 2: Heat a small skillet over medium-high heat. Add the olive oil and the capers. Shake the pan until the capers spread in the pan in one layer. Reduce heat to medium, and sauté for 2 to 3 minutes undisturbed, until the capers are golden-brown on the edges. Toss carefully with a fork. Shake the pan again until the capers spread in the pan in one layer, and continue to sauté for another 1 to 2 minutes until capers are golden-brown. Transfer to a small bowl to cool to room temperature. Use the capers within 4 hours.
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Step by step
Spoon the capers into a medium sieve and drain.
Place the corn flour in a small bowl.
Add the capers.
Stir with a fork until the capers are well coated with the flour.
Pour the capers back into the sieve and shake until the excess flour has been sifted.
Heat a small skillet over medium-high heat. Add the olive oil.
Add the capers. Shake the pan until the capers spread in the pan in one layer. Reduce heat to medium.
Sauté for 2 to 3 minutes undisturbed, until the capers are golden-brown on the edges.
Toss carefully with a fork.
Shake the pan again until the capers spread in the pan in one layer, and continue to sauté for another 1 to 2 minutes until capers are golden-brown.
Transfer to a small bowl to cool to room temperature. Use the capers within 4 hours.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 11 comments… read them below or add one }
I LOVE capers – I never thought to pan fry them with cornmeal…SO clever! Your photos and you blog is SO beautiful!
Thank you so much Ann… As always you just made my day!
I just love capers and the way they burst in your mouth. I could just eat them on its own if fried like these.
I love capers! What did you pair these with???
Hi Tiffany! I paired them with this recipe that I just published today: http://foodandstyle.com/2011/07/26/cucumber-linguini-with-fresh-mint-and-fried-capers/
I read this post while making cauliflower soup. So I made them as a garnish. Lovely. Thanks!
Oh Leah! The capers will be perfect with the cauliflower soup – have a great dinner!
Very clever – a wonderful salad topper.
lovely snack haven’t had like this
Love this twist on fried capers with cornmeal. I will have to try this next. I am linking your site in a quick blog post I have coming up so others can see your tasty treats. M
Thank you so, so much Megan! Enjoy the fried capers…
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