Deep-fried watermelon
Shame on you, for limiting the potential of this great and noble fruit. You had thought to relegate it to the end of meals, during summer, with nary a thought about the true potential of watermelon.
In truth, though, watermelon has the ability to be transformed into many parts of the average meal. Drinks, for example. Or the seeds, roasted to eat during football games.
And now, deep-fried watermelon makes an appearance, a recipe that puts watermelon into the one place it was banned from: hot oil deep fryers.
"Ingredients
1 watermelon, about 10 lb
11 Tbsp flour
7 Tbsp cornstarch (cornflour)
2 egg whites, beaten
3 cups vegetable oil for deep-frying use
Powdered sugar
Instructions
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 250 degrees F (120 degrees C), 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.
Yield: 12 servings "
1 watermelon, about 10 lb
11 Tbsp flour
7 Tbsp cornstarch (cornflour)
2 egg whites, beaten
3 cups vegetable oil for deep-frying use
Powdered sugar
Instructions
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 250 degrees F (120 degrees C), 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.
Yield: 12 servings "
If I may make a suggestion?
Why not drizzle chocolate syrup and dollop some whipped cream on it?
"Ingredients
1 watermelon, about 10 lb
11 Tbsp flour
7 Tbsp cornstarch (cornflour)
2 egg whites, beaten
3 cups vegetable oil for deep-frying use
Powdered sugar
Instructions
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 250 degrees F (120 degrees C), 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.
Yield: 12 servings "
Why not throw sprinkles and drizzle Coca-cola syrup?
How about a pickle and some oysters? Ok, ok, that's insane. But who knows? Give it a saucy name and watch the tourists come from miles away to taste your 'Uncle Schizmo's Nuclear Water Dog'. See how the name makes it sound appealing?
This recipe was also found on a Chinese recipe site, which suggests that the Chinese thought of it first. Considering that they've had 5000 years to try and fry anything that came into their hands, it's not that surprising.
Though I've never had it in a Chinese restaurant? Maybe they're holding out on us!
*this image is[LINK=http://www.crazyauntpurl.com/archives/2006/03/los_angeles_cra.php] from Crazy Aunt Perl[/LINK]
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However, not so sure about the deep frying part....
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