Deep Fried Watermelon Food

DEEP-FRIED JUICY MEATBALLS

Deep-Fried Juicy Meatballs image

Make and share this Deep-Fried Juicy Meatballs recipe from Food.com.

Provided by ZekesDad40

Categories Meat

Time 30m

Yield 32 1oz. Meatballs, 4-5 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs ground beef (lean)
4 ounces jalapenos (depending on spice desired) or 8 ounces green chilies (depending on spice desired)
4 ounces dill pickles (3 wedges)
5 ounces bell peppers (1 medium sized)
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon tex mex seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup flour
1/4 cup cornmeal

Steps:

Pre heat Deep fryer to 375 degrees. Put the mixed flour and cornmeal (dry) into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish. Mix all together thoroughly in a large bowl.
Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching), deep fry for 5 minutes.
The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.

Nutrition Facts : Calories 654, Fat 34.9, SaturatedFat 13.5, Cholesterol 154.2, Sodium 696.8, Carbohydrate 35.3, Fiber 3.4, Sugar 2.6, Protein 47

DEEP-FRIED WATERMELON

Deep-Fried Watermelon image

I guess now we can deep-fry just about anything! I have not tried it but I believe the friend who gave me the recipe. Watermelon is as scarce as frog hair right about now, so guess I'll have to wait awhile. Come on, give it a try! Times are approx.

Provided by FLUFFSTER

Categories Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

10 lbs watermelon
11 tablespoons flour
7 tablespoons cornstarch (cornflour)
2 egg whites, beaten
3 cups vegetable oil, suitable for deep-frying
powdered sugar

Steps:

Cut the watermelon in half and scoop out the pulp.
Remove any seeds from the pulp and cut the pulp into diamond shapes.
Coat with the flour.
Heat the oil in a wok over high fire to about 250°F.(120°C), or until little bubbles appear around a 1-inch(2cm)cube of day-old bread dropped into the oil.
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, and drain well.
Sprinkle with the sugar and serve.

Nutrition Facts : Calories 642, Fat 55.1, SaturatedFat 7.1, Sodium 13.5, Carbohydrate 38.3, Fiber 1.8, Sugar 23.5, Protein 3.7

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