Deep fried crispy cappers
Start by draining a jar of cappers and let them dry for 5 minutes on a tray that’s lined with a kitchen paper.
Then add a small handful in a sieve and deep fry them at 210 °C to make them puff up. Now continue frying them until no more bubbles form. This is a sign that they are crispy.
Then spread them on a kitchen paper and let them dry for 1 more hour at 60 °C to really insure all the moisture has evaporated. Otherwise they might become soggy.
After keep them dry and covered for later.
