Watermelon is dipped into a light batter, fried, and topped with
powdered sugar for a unique dessert or snack.
Like most fried foods, this is best served immediately while
crisp.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
1 (6 to 8 pounds) seedless watermelon
3 cups vegetable or canola oil for deep-frying
1/2 cup cornstarch (cornflour)
2 egg whites, beaten
2 teaspoons water
3/4 cup flour
Powdered confectioners' sugar for garnish
Preparation:
Cut watermelon in half lengthwise. Cut each half again lengthwise
into 2. You should have 4 long triangular-shaped pieces. Remove the
rinds, cut into 1-inch thick slices, then cut the flesh into about
1-inch triangles. (It is not a science, so do not worry if you have
odd shapes.)
Heat oil in a deep-fryer or wok to 350 F.
Whisk cornstarch with egg whites and water until combined.
Dredge watermelon chunks in the flour, then coat with the
cornstarch batter. Deep-fry in batches, leaving room in between
pieces to properly brown, until watermelon chunks are golden.
Remove from oil and drain well. Sprinkle deep-fried watermelon
with a dusting of powdered confectioners' sugar to serve.
Yield: 12 servings
