1 tablespoon drained capers
1/2 teaspoon organic cornmeal
Toss the capers and cornmeal together.
Heat 1 1/2 teaspoons oil in small skillet over medium, once hot add the capers; cook for 1 to 2 minutes, until crisp and cornmeal coating is golden.
Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle over salads, roasted or steamed vegetables or your favourite breakfast eggs.
Source : The First Mess