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A Cooking Adventure with Thom

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Fried Sun-Dried Tomatoes

(Liastes Domates Tiganites)

Recipe from GOURMED,-(Liastes-Domates-Tiganites)--.htm

Servings: 4






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

Cooking Method

Batter-fried vegetables are a standard part of any Greek meze spread.  These fried sun-dried tomatoes from Tinos are really spectacular.  Traditionally, fried vegetables are served with skordalia (Garlic sauce) or Tzatziki (Yogurt, Garlic, Cucumber Dip), but they are equally great, accompanied by plain creamy Greek yogurt.


In a medium bowl, whisk the beer into the flour to make a thick batter.  Stir in the onion, parsley, fennel or dill and cheese, if using.  Season with salt (if the tomatoes are not salty) and a few grindings of pepper.  In a medium skillet, heat about 1 inches of oil over medium-high heat to 350F.

Dip each sun-dried tomato into the batter, turning to coat on all sides.  In batches, fry, turning once, until golden, about 3 minutes.  Drain on paper towels and serve hot.

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