Deep-Fried Watermelon

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Deep-Fried Watermelon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Deep-Fried Watermelon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 1 watermelon, about 10 lb
• 7 tbsp (100 g) cornflour
• 11 tbsp (100 g) flour
• 2 eggs whites, beaten
• 7 tbsp cornstarch (cornflour)
• 3 cups (750 ml) vegetable oil for deep-frying;
• uses about 3 1/2 oz (100 ml)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut the watermelon in half and scoop out the pulp

Step 2: Technique & Execution

Remove any seeds from the pulp and cut the pulp into. diamonds

Step 3: Technique & Execution

Coat with the flour

Step 4: Technique & Execution

Mix the egg whites with cornstarch and a little water into a batter. 2

Step 5: Technique & Execution

Heat the oil in a wok over high fire to about 250oF(120oC), or until small bubbles appear around a 1 inch (2 cm) cube of day-old bread dropped into the oil

Step 6: Technique & Execution

Dip the watermelon pieces in the batter and add to the oil