Capers: 8 Fun Facts & a Caper Recipe That Takes 30 Seconds (Seriously!) by Donna John
Capers. Most people either love ‘em or hate ‘em. After my friend and fellow 30Seconds tribe member, Gina Holliday, got back from New York, she presented me not with a “My friend went to New York and all I got was this shirt” T-shirt, but a jar of salted capers. My first jar of salted capers. After some research, here’s what I learned about capers:
- Capers are the unopened flower bud of a plant called Capparis spinosa.
- Most capers here in the U.S. are brined (yep, right beside the pickles on aisle 4).
- Capers are native to the Mediterranean region.
- Capers are a good source of vitamin A, C, K, B3, B2 and calcium, copper and iron.
- Nonpareil capers are the small variety, but they are also available medium, large and also on the stem. (Whole Foods sells this variety and they are delicious.)
- Salted capers are actually fresher than the brined variety, and firmer and more flavorful.
- Before using salted capers, they need to be rinsed. (I learned this the hard way.) Put them into a bowl with a little water and swish around. Drain water and repeat.
- Use salted capers as you would regular brined capers.
Now for the 30-second recipe promised. Use these fried capers as a garnish, in salads or in your favorite recipe using capers.
- salted capers, rinsed and patted dry
- olive oil
Here’s how to make them:
- Heat about 1/4 inch of olive oil in a small skillet.
- Add the capers and fry for 30 seconds. (Told you!)
- Remove and drain on paper towels.
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