Capers tossed in cornmeal, ready to cook
I remember the first time I had a caper. It was a very long time ago and with the logic of a child, since it reminded me of a peppercorn, I fully expected to find a similar, spicy flavor. Instead I was greeted with the salty-sour flavor of brine, a relief in comparison to my fear of spicy food at the time. I now know that this flavor was due to the fact that the capers were pickled.
Many recipes that call for the use of capers recommend that you rinse them a little before using them so that the flavor of the brine doesn’t overwhelm the other components of the dish. The capers themselves however are actually flowers. They are the tiny, unopened buds of a Mediterranean shrub. If left to mature they will develop into a small fruit known as a caper berry.
I have now grown quite fond of the tangy punch of flavor the capers can add to a dish and this quick recipe for Fried Capers yields a delicious and simple treat that is perfect to add to a salad or garnish any other dish. It is not necessary to rinse the capers for this recipe but you can do so if you want them to be a little less sour and salty.
This recipe is featured in the August issue of Old City Life Magazine.
Fried Capers
10 minutes
Number of servings: 4
Ingredients
Directions
Place drained capers in a bowl, add cornmeal and stir to coat.
Pour into a sieve and shake off excess cornmeal.
Heat oil over medium heat, in a large skillet.
Add capers prepared capers and cook for about 2 minutes without stirring, until golden brown on bottom.
Gently roll the capers- breaking apart any that are stuck together, continue cooking until golden brown all over.
Remove from pan and place on a paper towel lined plate to cool. Serve at room temperature.
