Deep-Fried Watermelon

Ingredients

• 6 - 8 pounds seedless watermelon
• 3 cups vegetable or canola oil for deep-frying
• 1/2 cup cornstarch
• 2 egg whites beaten
• 2 teaspoons water
• 3/4 cup flour
• Powdered confectioners’ sugar for garnish

Instructions

1. 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.)
2. Heat oil in a deep-fryer or wok to 350 F.
3. Whisk cornstarch with egg whites and water until combined.
4. 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.
5. Remove from oil and drain well. Sprinkle deep-fried watermelon with a dusting of powdered confectioners’ sugar to serve.