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 1½ inches of oil over
medium-high heat to 350°F.
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