Ingredients
1/4
cup large capers, preferably packed in salt*
Special equipment: a deep-fat thermometer
Directions
1.
Rinse capers in a sieve and transfer to a small bowl. Add enough water to cover capers by 2 inches, then soak 30 minutes. Repeat soaking method.
2.
Drain and rinse capers, then pat very dry between paper towels.
3.
Heat oil in a 1-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer. Fry capers in 2 batches until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F between batches.
4.
*Available at specialty foods shops and Dean & Deluca (800-999-0306).
Las-Vegas Restaurants
