SUPER SUNDAY WATERMELON RECIPE: DEEP-FRIED WATERMELON

I love football and I love food, which means I’m a huge fan of “the big football championship game with the name I can’t use because it’s a closely guarded trademark.” To help prepare for this year’s unofficial national holiday on February 5, I’ll post a different “Super Sunday” watermelon recipe here on the blog each Friday before the big game.

Our first Super Sunday watermelon recipe is one we’ve posted in the past, but it’s deep fried, and that’s always a good thing on game day, which is why we’re posting it again.

DEEP-FRIED WATERMELON

INGREDIENTS

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

DIRECTIONS

Cut watermelon in half lengthwise. Cut each half in two again lengthwise, leaving a total of four long triangular-shaped wedges. Remove the rinds, cut into one-inch thick slices, then cut the flesh into about one-inch triangles. (Basically, just cut the watermelon up into one-inch square pieces.)

Heat oil to 350 degrees in a deep fryer. You can also use a wok if you don’t have a fryer.

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 enough room in between pieces for them 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. Serve immediately while still crispy and hot. I’m just guessing here, but BE CAREFUL! Because watermelon is 92 percent water, these little morsels of goodness might be very hot inside, so proceed with caution!