Recipe for Liastes Domates Tiganites – Greek Style Fried Sun Dried Tomatoes
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In Greece, it is fairly common to dunk vegetables in batter, fry them, and serve them as part of a meze spread. On the island of Tinos, these fried and battered sun-dried tomatoes are commonly served in the winter when the fresh tomato harvest is over. You don’t need sun-dried tomatoes to enjoy this dish, though. You can use the sun-dried tomatoes that you find in the store.
Ingredients for Liastes Domates Tiganites:
- 2/3 cup beer
- 1 cup all-purpose flour
- 1/3 cup finely chopped shallot or onion
- 3 tablespoons chopped, fresh parsley
- 2 tablespoons chopped, fresh dill
- 1/4 cup grated hard cheese, such as myzithra, kefalotiri, or Romano
- Salt and pepper, to taste
- Olive oil, for frying
- 12 oil packed sun dried tomatoes, drained on absorbent paper towels
Add the beer and flour to a medium-sized bowl and whisk until a smooth, thick batter forms. Using a wooden spoon, stir in the onion, parsley, dill, and cheese until well combined. Season with salt and pepper to taste, if desired.
Add 1 1/2 inches of olive oil to a skillet and heat on medium heat until it reaches 350 degrees Fahrenheit when measured on a cooking thermometer, such as a candy thermometer. Deep each tomato into the batter until the whole tomato is submerged. Place in the oil and repeat the process until all the tomatoes are used. You may need to cook this in batches. Cook in the oil until all sides of the tomato are golden brown. You’ll want to flip each side once halfway through the cooking process to let the underside cook. Total, each sun dried tomato should take 3-5 minutes to cook.
Remove from the skillet and place on paper towels to drain. Sprinkle with salt and pepper, to taste, if desired.
This post was written by GreekBoston.com