Line a plate with several layers of paper towels. 

Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer. 

Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Use them to garnish your favorite meat or veggie dishes like our Chicken Piccata. Store at room temperature, covered, for up to 3 days.

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.