The fried capers are an original idea to bring a drink or appetizer tasty on your table. You can prepare them as I have done with the basic recipe, or opt for one of the many possible variations: capers and anchovies, olives and capers, capers and potato, capers and tomato sauce... The only difficulty to prepare them will be to find the capers for fresh, widespread, especially in Sicily in the summer months, but if you do not find them or you have decided to prepare this recipe in another period, you can do like me and use the ones in salt, making sure of course to rinse it very well, up to completely remove any residual salt. The flavor will not be exactly the same, but the result will be equally delicious!
Start by preparing the batter: divide egg yolks and egg whites and whip them to firm snow.
In another bowl, beat the egg yolks with the milk, then add salt and flour and mix.
Finally add the egg whites, stirring gently to not remove the batter.
Dissalate completely the capers and add to the egg mixture.
If you have the capers for fresh, make sure to remove the stalks and rinse them under running water before adding them.
Begin to fry the pancakes in spoonfuls in hot oil, done to make them brown evenly.
As they are ready, drain the fried capers and dry them with kitchen paper, then serve them immediately.