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Deep-Fried Watermelon Recipe


Watermelon is dipped into a light batter, fried, and topped with powdered sugar for a unique dessert or snack. Like most fried foods, this is best served immediately while crisp.

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


Cut watermelon in half lengthwise. Cut each half again lengthwise into 2. You should have 4 long triangular-shaped pieces. Remove the rinds, cut into 1-inch thick slices, then cut the flesh into about 1-inch triangles. (It is not a science, so do not worry if you have odd shapes.)

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

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