Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1 (6 to 8 pounds) seedless watermelon
- 3 cups vegetable or canola oil for deep-frying
- 1/2 cup cornstarch (cornflour)
- 2 egg whites, beaten
- 2 teaspoons water
- 3/4 cup flour
- Powdered confectioners' sugar for garnish
Heat oil in a deep-fryer or wok to 350 F.
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 room in between pieces 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 to serve.
Yield: 12 servings