Recipe of Christoforos Peskias,
a prominent Head Cook from Cyprus
a prominent Head Cook from Cyprus
from "Gastronomos" magazine of "KATHIMERINI" newspaper (2010)
Ingredients (for 4 people)
For the tomatoes:
20 sun-dried tomatoes (from a bag)
225gr. all-purpose flour
1 tsp of baking powder
1 leveled tsp of sugar
a hint of salt
1 tin (330ml) of lager beer
olive oil for frying
salt
pepper
For the yoghurt dip:
250gr. of Greek strained yoghurt (cow's milk)
50gr. of Greek strained yoghurt (sheep's milk)
1/2 clove of garlic, mashed
50gr. of thyme honey (or any honey)
1 pinch of salt
Method:
For the tomatoes
Put the sun-dried tomatoes in a bowl filled with water to cover and leave for 2 hours until they are well soaked and soft. Drain in a colander, gently squeeze and dry with a clean kitchen towel.
Fill a large bowl with cold water and plenty of ice cubes.
In another, smaller, bowl (which must fit in the bowl with the ice cubes) put the flour, the baking powder, the sugar and the salt and stir.
Gradually and slowly, start adding in the bowl the beer, while stirring at the same time with a whisk, (carefully because the mixture will get very frothy because of the beer).
Place the bowl with the batter in the bowl with the ice cubes making, in a way, a cold type of "bain-marie". *** The batter should be really chilled and that's why we keep it in the bowl with the ice cubes. The colder the batter the more evenly and better the ingredients will get coated by it. As a result, while frying, the batter sticks better on the ingredients and fluffs up evenly.
In a medium and deep pot (or a deep fryer) warm plenty of olive oil until it reaches at 180° C (a cooking thermometer would be useful).
Dip the tomatoes one by one in the batter and then carefully throw in the hot oil in batches. Fry for about 1-2 minutes, until the batter is fluffy, golden in colour and crunchy. Transfer with a slotted spoon on kitchen paper and allow to drain the excess oil.
For the yoghurt dip
Simply, put all the ingredients in a bowl and mix well with a whisk. Keep in the fridge covered with cling film while you fry the tomatoes.
Serve putting the tomatoes on a serving platter and the dip in a separate bowl.
For the tomatoes:
20 sun-dried tomatoes (from a bag)
225gr. all-purpose flour
1 tsp of baking powder
1 leveled tsp of sugar
a hint of salt
1 tin (330ml) of lager beer
olive oil for frying
salt
pepper
For the yoghurt dip:
250gr. of Greek strained yoghurt (cow's milk)
50gr. of Greek strained yoghurt (sheep's milk)
1/2 clove of garlic, mashed
50gr. of thyme honey (or any honey)
1 pinch of salt
Method:
For the tomatoes
Put the sun-dried tomatoes in a bowl filled with water to cover and leave for 2 hours until they are well soaked and soft. Drain in a colander, gently squeeze and dry with a clean kitchen towel.
Fill a large bowl with cold water and plenty of ice cubes.
In another, smaller, bowl (which must fit in the bowl with the ice cubes) put the flour, the baking powder, the sugar and the salt and stir.
Gradually and slowly, start adding in the bowl the beer, while stirring at the same time with a whisk, (carefully because the mixture will get very frothy because of the beer).
Place the bowl with the batter in the bowl with the ice cubes making, in a way, a cold type of "bain-marie". *** The batter should be really chilled and that's why we keep it in the bowl with the ice cubes. The colder the batter the more evenly and better the ingredients will get coated by it. As a result, while frying, the batter sticks better on the ingredients and fluffs up evenly.
In a medium and deep pot (or a deep fryer) warm plenty of olive oil until it reaches at 180° C (a cooking thermometer would be useful).
Dip the tomatoes one by one in the batter and then carefully throw in the hot oil in batches. Fry for about 1-2 minutes, until the batter is fluffy, golden in colour and crunchy. Transfer with a slotted spoon on kitchen paper and allow to drain the excess oil.
For the yoghurt dip
Simply, put all the ingredients in a bowl and mix well with a whisk. Keep in the fridge covered with cling film while you fry the tomatoes.
Serve putting the tomatoes on a serving platter and the dip in a separate bowl.
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