Recipe

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• deep-fried watermelon
• 1 watermelon , about 10 lb
• 11 tbsp flour
• 7 tbsp cornstarch
• 2 egg whites, beaten
• 3 cups vegetable oil for deep-frying use
• powdered sugar

• 1 Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with flour.
• 2 Mix the egg whites with cornstarch and a little water into a batter.
• 3 Heat the oil in a wok or skillet over high heat to about 250 F, or until small bubbles appear around a 1-inch cube of day-old bread dropped into the oil.
• 4 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. Makes 12 servings.