For many years we had season tickets to Arizona Theater Company and more often than not we'd eat at the same Southwest restaurant before the shows. And more often than not I'd order the same dinner salad, primarily because it had a handful of crispy capers on it. I always pictured making them as a fraught affair... chasing these teeny things around in a deep fryer, trying to fish them out before they burned. Thank's to Cook's Illustrated for finding a super simple way to do it that doesn't even use that much oil.
1/4 c capers, rinsed and patted dry (I didn't rinse)
1/3 c olive oil
Combine oil and capers in a medium microwave safe bowl. Capers should be "mostly submerged". [At this point I added more capers until I felt I'd added all I could and still have them "mostly submerged".] Microwave about 2.5 minutes. Stir. Continue microwaving until capers are darkened and have shrunk, about another 2.5 minutes. Use slotted spoon to remove to paper towel lined plate. They will continue to crisp a bit.
That's IT.
Save the oil for dressing or to drizzle on things.
