Deep-Fried Capers

• 1/4 cup large capers, preferably packed in salt*
• 1 1/2 cups vegetable oil
• Special equipment: a deep-fat thermometer

1. Rinse capers in a sieve and transfer to a small bowl.
2. Add enough water to cover capers by 2 inches, then soak 30 minutes.
3. Repeat soaking method.
4. Drain and rinse capers, then pat very dry between paper towels.
5. Heat oil in a 1-quart heavy saucepan over moderately high heat until it registers 375F on thermometer.
6. Fry capers in 2 batches until golden, 30 to 45 seconds per batch.
7. Transfer with a slotted spoon to paper towels to drain and return oil to 375F between batches.
8. *Available at specialty foods shops and Dean & Deluca (800-999-0306).

capers, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/deep-fried-capers-107814 (may not work)