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Close-up of boiling water with bubbles forming on a surface covered with small brown and yellow particles, likely cooking grains or seeds. The texture looks uneven and glossy due to the bubbling liquid.

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 tablespoons
Course: Dressing/Condiment
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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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