Batter-Fried Capers

• 4 tablespoons capers
• 1/2 cup all-purpose flour
• 1/2 cup beer
• 1/4 teaspoon salt, or to taste
• about 2 cups vegetable oil for deep-frying

1. Rinse salted capers, if using, and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt).
2. In a small bowl whisk together flour, beer, and salt.
3. Let mixture stand 15 minutes.
4. Drain capers and dry well.
5. Stir capers into batter.
6. In a small saucepan heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375F.
7. With a slotted spoon remove capers, about 10 at a time, from batter.
8. With fingers carefully drop coated capers into oil and fry until golden, about 1 minute.
9. With another slotted spoon transfer capers as fried to paper towels to drain.
10. (Batter-fried capers will stay crisp, uncovered, at room temperature 1 day.)

capers, allpurpose, beer, salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/batter-fried-capers-14599 (may not work)