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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I guess now we can deep-fry just about anything! I have not tried it but I believe the friend who gave me the recipe. Watermelon is as scarce as frog hair right about now, so guess I'll have to wait awhile. Come on, give it a try! Times are approx. Ingredients:
10 lbs watermelon |
11 tablespoons flour |
7 tablespoons cornstarch (cornflour) |
2 egg whites, beaten |
3 cups vegetable oil, suitable for deep-frying |
powdered sugar |
Directions:
1. Cut the watermelon in half and scoop out the pulp.
2. Remove any seeds from the pulp and cut the pulp into diamond shapes.
3. Coat with the flour.
4. Heat the oil in a wok over high fire to about 250°F.(120°C), or until little bubbles appear around a 1-inch(2cm)cube of day-old bread dropped into the oil.
5. Dip the watermelon pieces in the batter and add to the oil.
6. Deep-fry until the coating becomes firm.
7. Turn off the heat and continue to deep-fry the watermelon until light brown.
8. Remove, and drain well.
9. Sprinkle with the sugar and serve.
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