I recently had deep fried capers at a restaurant and have been dreaming of them ever since. They are so crispy, add so much flavor and are perfect on salads or crostinis like this one. This is a lemon ricotta crostini with fried capers and topped with more lemon zest. I’m telling you, fry your capers.
Here’s how to make it:
Lemon Ricotta Crostini with Fried Capers
- Lemon juice
- Lemon zest
- Favorite bread (this is the end of a Frances pan loaf fromWhole Foods)
- Oil for frying (I suggest using something lighter than olive oil as it gets very smoky)
- Flaky sea salt/pepper
- Lay capers out on a paper towel and pat dry. Then add some flour to a shallow bowl and add capers. Make sure they are full coated. Remove from flour and put on a plate. This helps get some of that excess flour off of them before you fry.
- Add oil to a pan until there is enough for the capers to be fully submerged. Once oil is hot, add capers. Cook until capers start to brown on the edges, about 2-3 min. Remove and add to a paper towel again to collect some of that excess oil.
- Coat bread in olive oil and heat in a pan for about 2-3 min per side. Alternatively you could coat bread in olive oil and bake on 400 for about 8 min for crostinis.
- Coat bread in ricotta and season with salt and pepper. Squeeze lemon juice on (to your liking) and then a sprinkle of zest.Top with fried capers and thats it. Enjoy!