Fried Watermelon

You may ask yourself why?  Me too.  Why in the world would anyone want to fry something which is already perfect in its natural form?  But we’re talking about a recipe for a Barbie party here.  Naturally, it needs to be over the top. And preferably pink. So, here’s a dish for a starter course which is guaranteed to surprise your guests as not only is it unexpected, but surprisingly delicious.

This recipe idea was discovered while researching a suitable menu for a Barbie party which may—or may not—be in my future. Unlike most things I encountered, this was among the few dishes I wouldn’t be embarrassed to serve my guests. Not that I’m a total food snob. Well maybe….  Anyway, if you’re game for an “existential” experience, check out Gold Belly’s Barbie Dream Party at https://bit.ly/461nvi3. I challenge you to find something you’d be happy to put on your table.

Last night I tried my hand at turning the recipe for fried watermelon into my own by making some major changes such as streamlining the marinade and cutting the frying oil from 2 quarts to 2 cups. When I tasted this dish with my modifications, it reminded me of fried green tomatoes: tangy, with a slight acidity, and crunchy texture. Given the watermelon is marinated, it also took on a slightly meaty texture. I enjoyed the tempura-like batter which made the watermelon bizarrely exotic but eminently enjoyable. Then again, anything fried is delicious to most of us. Right?

So, for fun, let’s imagine what an adult, meaning edible, menu might look like for a Barbie Party. By this I mean a meal which would not be overly sweet or covered with multi-colored candy sprinkles. Just pink and delicious. Here goes.

In addition to fried watermelon as a first course, the menu might also feature as the main course an elegant salmon poached in rosé wine topped with sautéed capers served with a purée of roasted sweet potatoes, along with a salad of red endive with sliced, miniature red beets tossed in a light vinaigrette. On the table I’d add a dish of pink Hawaiian rock salt and a grinder of pink pepper corns so that guests could add their own pink seasoning. Then, for dessert, perhaps a simple raspberry shortcake with freshly whipped cream sweetened with a touch of balsamic vinegar to turn it a Barbie pink.  And, to drink throughout the meal? Why pink Champagne! What else? We’re talking spoiling Bambie fans with something special.

Ingredients:

For the marinade:

½ cup lime juice

Zest from one medium-sized lime

4 Tablespoons balsamic vinegar

½ teaspoon sea salt

½ teaspoon pepper flakes

½ small, seedless watermelon, peeled, and cut into 1-inch cubes

For the batter:

2 cups all-purpose flour, divided (1 cup for dredging and 1 cup for making the batter)

¾ cup rice flour

3 teaspoons salt

¼ teaspoon cayenne pepper

1 ½ - 2 cups IPA beer

1 ½ -2 cups vegetable oil (I used canola oil)

Fresh arugula for garish

Cooking instructions:

1.    For the marinade, mix all the ingredients together in a medium size bowl.  Put the watermelon cubes in a plastic bag, add the marinade, remove any excess air and seal.  Refrigerate for at least one hour or overnight.

2.    For the batter: In another bowl, mix one cup of flour with the remaining dry ingredients.  Stir in the beer, checking for the right consistency and let rest for one hour in the refrigerator.

3.    Heat vegetable oil to 375 °F in a Dutch oven.  Place remining flour in a shallow bowl for dredging.

4.    Remove the watermelon pieces and drain. Pat dry before dredging in the flour, a few pieces at a time.  Dip into the batter and drop into the hot oil. Test with one piece to make sure the oil is at the correct temperature.  Working in small batches, fry each piece for about 2-3 minutes per side until golden in color and crispy on the outside.

5.    Remove the fried watermelon from the Dutch oven and drain on paper towels. Garnish with several sprigs of arugula. Serve immediately.

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Serves: 6-8

Wine recommendation: Given it’s a Barbie party, you may want to consider a rosé Champagne or any pink sparkling wine such as a Cava from Spain, a Prosecco from Italy, or anyone of California’s terrific sparklers.  If a still wine is preferred then any high acidity rosé wine would be lovely as would a red such as a Beaujolais Village, Dolcetto, Valpolicella or Cinsault. A lovely Pinot Noir would be ideal, too, as it’s considered salmon’s wine soulmate.