How to make Greek style sun dried tomatoes

[mastichas09]

These are also known as liastes domates tiganites, and this is how you make them

Ingredients

• 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 Greek 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

Directions
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.

I got the recipe from https://www.greekboston.com/food/liastes-domates-tiganites-recipe/

 

[ssherie_]

These are also known as liastes domates tiganites, and this is how you make them

Ingredients

• 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 Greek 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

Directions
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.

I got the recipe from https://www.greekboston.com/food/liastes-domates-tiganites-recipe/

If only I lived in a warm place...Canada is definitely not sunny enough to make sun dried tomatoes

 

[k_tsoukalas]

Sun dried tomatoes are magical and I never think to make my own. Thank you for sharing this!