Sun dried tomatoes fried

Batter-fried vegetables are a standard part of any Greek meze table. These fried sun-dried tomatoes from Tinos are really spectacular. 

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2/3 cup beer
1 cup all-purpose flour
1 medium onion
1 bunch fresh flat-leaf parsley
3/4 bunch fennel fronds plus tender stalks, or fresh dill
1/4 cup grated hard myzithra, kefalotyri or pecorino Romano cheese 
salt and freshly ground black pepper
olive oil and sunflower oil for frying
12 oil-packed sun-dried tomatoes, drained on paper towels


  • Finely chop the onion and the fresh herbs
  • 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 1/2 inches of oil over medium-high heat to 170 C.
  • 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.


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.
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