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 serve hot.