FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Provided by Michael Symon : Food Network
Categories side-dish
Time 19m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
- While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
- Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
DEEP-FRIED CAPERS
Steps:
- 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.
- Drain and rinse capers, then pat very dry between paper towels.
- 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.
- *Available at specialty foods shops and Dean & Deluca (800-999-0306).
ALL-CRUSTACEAN CANAPéS, GARNISHED WITH DEEP-FRIED CAPERS
Provided by Amy Bloom
Categories Onion Shellfish Broil Cocktail Party Quick & Easy Oscars New Year's Eve Mayonnaise Parmesan Deep-Fry Engagement Party Capers Gourmet
Number Of Ingredients 10
Steps:
- Turn on broiler.
- Mix all ingredients and-if this is 1959-put into scallop shells.
- Run under broiler until brown and shiny, and serve with tiny cocktail forks. If you are less retro, put on any sturdy cracker or black bread.
- Run under broiler. Invariably devoured.
- The capers:
- Rinse capers and soak in fresh water. After 1/2 hour, change water and soak for another 1/2 hour. Remove capers and pat very dry.
- Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each.
- Drain on paper towels and serve immediately.
- Garnish the above or just serve in a bowl.
PAN-ROASTED FISH WITH FRIED CAPERS
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Provided by Amanda Hesser
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
- Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
- Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 0 grams
GRILLED SOFT-SHELL CRABS WITH SCALLIONS, GINGER AND DEEP-FRIED CAPERS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Clean crabs if necessary: remove the eyes, then turn the crab on its back and remove apron. Turn over again, lift up flaps at each end, and pull out spongy gill tissue. Pat dry and refrigerate until ready to grill.
- Place minced shallots in saucepan with lemon juice and white Port, and reduce over medium heat until about 2 tablespoons of sauce remain (5 to 7 minutes). Add heavy cream and grated ginger. Bring to a boil, and reduce by a third, to about 3 tablespoons.
- Reduce heat to very low, and whisk in butter, one piece at a time, whisking constantly. Season with salt and a pinch of cayenne pepper; strain sauce through a fine-mesh strainer. Taste for seasonings, adding a few drops of lemon juice if neccessary. Set sauce aside and keep warm.
- In a heavy-bottom saucepan, heat peanut oil to 325 degrees. Carefully drop in drained capers and deep-fry until buds open fully and are crisp, about 2 to 3 minutes. Remove with a slotted spoon, and drain on absorbent paper. Set aside and keep warm.
- Preheat broiler or outdoor grill until medium-hot. Brush crabs with olive oil, and season with salt and freshly ground white pepper. Grill approximately 3 to 4 minutes on each side, until nicely crisp and deep reddish brown.
- Arrange crabs on a serving plate, drizzle sauce over them, and sprinkle with sliced scallions and deep-fried capers. Serve with summer vegetables and a dry white wine.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 32 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 389 milligrams, Sugar 3 grams, TransFat 0 grams
FRIED CAPERS
Provided by Martha Stewart
Yield Makes 1/2 Cup
Number Of Ingredients 2
Steps:
- Heat enough oil to come 1/4 inch up the sides of a small skillet. Place over medium-high heat until hot but not smoking. Add capers; fry until opened and light-golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate before serving.
BATTER-FRIED CAPERS
These are great for salads and canapés.
Yield Makes about 1/3 cup
Number Of Ingredients 5
Steps:
- Rinse salted capers, if using, and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt). In a small bowl whisk together flour, beer, and salt. Let mixture stand 15 minutes. Drain capers and dry well. Stir capers into batter.
- In a small saucepan heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375°F. With a slotted spoon remove capers, about 10 at a time, from batter. With fingers carefully drop coated capers into oil and fry until golden, about 1 minute. With another slotted spoon transfer capers as fried to paper towels to drain. (Batter-fried capers will stay crisp, uncovered, at room temperature 1 day.)
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FRIED CAPERS - JAMIE GELLER
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Servings 0.5Estimated Reading Time 1 minCategory Side Dish, GarnishTotal Time 8 mins
- Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer.
- Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Use them to garnish your favorite meat or veggie dishes like our Chicken Piccata. Store at room temperature, covered, for up to 3 days. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
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