Crispy Capers

Homemade crispy capers with a salty crunch for salads, grain bowls, and more. Plus leftover infused oil for dressings.

Why You'll Love Crispy Capers

Just two ingredients: capers fried in hot oil at 325-375°F until they turn golden and crisp, a few minutes at most. The strained oil comes out infused with caper flavor and works in dressings or for roasting vegetables.

Tips and Tricks

• Pat capers very dry to prevent oil splatter and ensure crispiness.
• Maintain oil temperature between 325-375°F for perfect frying.
• Use a slotted spoon or fine mesh strainer to remove capers from oil.
• Save the strained oil for dressings or roasting vegetables - it's packed with flavor.
• Store capers in an airtight jar at room temperature for up to a week, but they're best fresh.

Variations

• Toss in smoked paprika or chili flakes after frying for a spicy kick.
• Use olive oil or grapeseed oil instead of avocado oil for different flavor profiles.
• Mix crispy capers with toasted nuts for a crunchy salad topping blend.

Substitutions

• Try frying small caperberries if available for a bigger bite.
• Use dried capers rehydrated briefly and patted dry if fresh jarred capers aren't on hand.
• Swap avocado oil with neutral oils like canola or sunflower if needed.

Best Served With

• Salads and grain bowls
• Roasted or grilled vegetables
• Seafood dishes and fish tacos
• As a garnish on creamy dips or hummus

How to Store Leftovers

• Store crispy capers in an airtight container at room temperature for up to 7 days.
• Re-crisp briefly in a hot pan if they soften before serving.

Common Questions

Crispy Capers

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Homemade crispy capers with a salty crunch for salads, grain bowls, and more. Plus leftover infused oil for dressings.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 4 tablespoons

Course: Dressing/Condiment

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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• ¼ cup capers patted dry
• ¼ cup avocado oil or any neutral oil with high smoke point

Equipment

• Small frying pan or saucepan
• Heatproof bowl or jar for crispy capers
• Heatproof jar for oil storage
• Slotted spoon or fine mesh strainer
• Cooking thermometer (optional but helpful)

Method

 

1. Heat avocado oil in a small frying pan or saucepan over medium heat until it reaches 325-375°F (use a thermometer if you have one).
2. Carefully add the dried capers to the hot oil. Stand back to avoid oil splatters.
3. Fry the capers for a few minutes, gently shaking the pan occasionally until they turn crispy and golden brown. Test a couple to ensure desired crispiness.
4. Using a slotted spoon or fine mesh strainer, remove the capers from the oil. Strain the oil into a heatproof jar and save it for dressings or cooking.
5. Transfer the crispy capers to a paper towel-lined plate or jar to drain any excess oil.
6. Once cooled, store the capers in an airtight jar. They keep well for up to a week.

Notes

Storage: Once fully cooled, keep in an airtight jar at room temperature or the fridge for up to a week. Sealing them while still warm will soften the crunch, so let them cool completely first. The strained frying oil keeps separately for dressings or cooking.

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