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 degrees Celsius 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 degrees Celsius to really insure all the moisture has evaporated. Otherwise they might become soggy. After keep them dry and covered for later.

Recipe used in maitake dish