Fried Capers Little Flowers Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
• Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
• Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
• What a lovely salad!

Steps:

• Heat oil to 365-75* F in a medium saucepan.
• If you haven't a thermometer, this is hot but definitely not smoking.
• Lower the capers, (I use a Chinese deep frying wire utensil) a few at a time, into the oil and fry until they suddenly pop open and look like little flower buds.
• Let them cook for a couple of seconds, remove, and drain on paper towels.
• Salt, sparingly, since they are salty already.
• Serve.

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).

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.