Fried Sun-Dried Tomatoes

Name: Fried Sun-Dried Tomatoes (Liastes Domates Tiganites)
Cuisine: Greek
Ingredients: Salt and freshly ground black pepper; Olive oil and safflower oil for frying; ¼ cup grated hard myzithra, kefalotyri or pecorino Romano cheese (optional); Salt and freshly ground black pepper; ¼ cup grated hard myzithra, kefalotyri or pecorino Romano cheese (optional); ¼ cup grated hard myzithra, kefalotyri or pecorino Romano cheese (optional); 2 tablespoons chopped fennel fronds plus tender stalks, or fresh dill; 2 tablespoons chopped fennel fronds plus tender stalks, or fresh dill; Olive oil and safflower oil for frying; 12 oil-packed sun-dried tomatoes, drained on paper towels; 2 tablespoons chopped fennel fronds plus tender stalks, or fresh dill; 3 tablespoons chopped fresh flat-leaf parsley; ⅓ cup finely chopped onion; 1 cup all-purpose flour; ⅔ cup beer

Liastes Domates Tiganites

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

BATTER-FRIED vegetables are a standard part of any meze spread. Sliced zucchini and eggplant as well as zucchini blossoms are the most popular. These fried sun-dried tomatoes from Tinos are really spectacular. All sorts of vegetables were sun-dried for winter use in the old days, when fresh ones were not available year-round. Fried cauliflower florets, dipped in the same batter, are a specialty of the island of Syros.

Traditionally, fri

Ingredients

Europe
Greece
Starter
Vegetarian
Mediterranean
Winter

Ingredients

Method