Deep-Fried Watermelon

• Vegetarian

• Produce

  • 1 (6 to 8 pounds seedless watermelon, seedless

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/2 cup Cornstarch
  • 3/4 cup Flour
  • 1 Powdered confectioner's sugar

• Oils & Vinegars

  • 3 cups Vegetable or canola oil

• Liquids

  • 2 tsp Water

Found on homecooking.about.com

Description

Ingredients

• 1 (6 to 8 pounds) seedless watermelon
• 3 cups vegetable or canola oil for deep-frying
• 1/2 cup cornstarch
• 2 egg whites, beaten
• 2 teaspoons water
• 3/4 cup all-purpose flour
• Powdered confectioners sugar to finish

Directions

• Preparation Cut the watermelon in half lengthwise. Cut each half again lengthwise into two pieces. You should have four long triangular-shaped sections. Remove the rinds from each section by running your knife in between the white layer and the red flesh, doing your best to keep the knife level along that line. Discard the rind and cut the watermelon meat into 1-inch thick slices. Then cut the flesh into roughly 1-inch triangles. (It is not a science, so do not worry if you have odd shapes.)Heat the oil in a deep-fryer, dutch oven or wok to 350 F.In a bowl, whisk the cornstarch with the egg whites and water until combined.Place the flour in a bowl and set next to the cornstarch mixture near the hot oil. Dredge the watermelon chunks in the flour, then coat with the cornstarch batter. Carefully drop into the oil and deep-fry in batches, without crowding the pan, leaving room in between pieces to properly brown. Cook until the watermelon chunks are golden.Using a slotted spoon, remove from the oil and drain well on a paper-towel-lined plate. Sprinkle deep-fried watermelon with a dusting of powdered confectioners' sugar and serve warm.Yield: 12 servings