Deep Fried Watermelon
1 (6 to 8 pounds) seedless watermelon3 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 the 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.