Capers Fritters
- Vegetarian
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 5 min
- Makes: 20 pieces
- Cost: Low
PRESENTATION
Frittelle di capperi are a big hit down in Southern Italy, especially when summer's in full swing and caper bushes are blooming with those little green buds. Seriously good stuff. What makes these frittelle di capperi stand out is the flavor punch from the capers. And look, whether you’re grabbing fresh ones off the rocky coast or using those preserved under salt, it’s a win. Bite into one, and you’ll find the batter is crispy on the outside while staying moist and tender inside, with that salty, briny kick that just takes it up a notch. And here's the thing: locals say this antipasto con capperi is perfect for hanging out with friends and family. Which is great. It's quick to make, aromatic, and really gets everyone excited to eat. Down in Sicily, tossing capers into dishes is pretty much a tradition. These fritters? A great twist that fits right in at casual gatherings and parties alike.
So, regional kitchens all over the south have their own spins. You might find frittelle di capperi freschi crafted with just-picked capers in June or July. Others stick to the preserved kind, keeping that flavor alive year-round. And you know, some even throw in anchovies for that classic frittelle di capperi e alici experience, giving those fritters even more savory and golden notes. Honestly, the key is to dive in right after cooking, while they’re still hot and super crispy—nobody likes soggy fritters! In coastal towns, these are served up fast, maybe with a squeeze of lemon, or as part of a bigger spread with other antipasti fritti. They bring to mind street snacks from summer festivals, where every bite is salty, aromatic, and a little tangy. I mean, if you want to mix up your appetizers, the ricetta frittelle di capperi is so so packed with that taste of Southern Italy, showcasing what makes cucina siciliana really really fun for any gathering. Whether it’s a laid-back evening or a lively party, these fritters add a bit of Southern Italian charm to your table, offering a glimpse into the region’s rich culinary heritage. Can't go wrong.
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INGREDIENTS
- Ingredients for 20 fritters
- Capers 7 oz (200 g) - fresh
- Type 00 flour 1 ¼ cup (150 g)
- Whole milk ¾ cup (200 ml)
- Eggs 2
- Fine salt 1 pinch
- for frying
- Peanut seed oil 1.3 cups (300 ml)
How to prepare Capers Fritters
To make the capers fritters, start by preparing the batter: separate the egg whites from the yolks and beat the yolks with a whisk 1, then gradually add the milk 2 while continuing to mix to obtain a homogeneous mixture 3.
Incorporate the sifted flour 4, salt, and mix with the whisk 5 to combine 6; you should obtain a smooth, fluid, and lump-free batter.
Separately, beat the egg whites to stiff peaks (7-8) using a stand mixer with a whisk attachment (or an electric mixer) and gently fold them into the batter with a spatula to avoid deflating them 9.
Take the fresh capers, remove the stems, rinse them under running water, dry them by patting with a kitchen towel, and then place them in the batter (10-11). Heat the oil for frying: pour the vegetable oil into a pan and when it reaches a temperature of 340°F, take a spoonful of the batter and dip it into the hot oil 12 to form the fritter; cook for about 2 minutes per side (cook a few fritters at a time to keep the oil temperature stable).
Drain the fritters 13 when they are golden brown and place them on a tray lined with paper towels to absorb the excess oil 14. The capers fritters are ready; enjoy them while hot 15!