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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Deep-Fried Watermelon Recipe

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This recipe for Deep-Fried Watermelon is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 watermelon, about 10 lb
7 tbsp (100 g) cornflour
11 tbsp (100 g) flour
2 eggs whites, beaten
7 tbsp cornstarch (cornflour)
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
Directions:
Directions:
Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into. diamonds. Coat with the flour. Mix the egg whites with cornstarch and a little water into a batter.


Heat the oil in a wok over high fire to about 250oF(120oC), or until small bubbles appear around a 1 inch (2 cm) cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve.

 

 

 

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