Watermelon is dipped into a light batter, fried, and topped with powdered sugar for a unique dessert or snack. Like most fried foods, this is best served immediately while crisp.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:

* 1 (6 to 8 pounds) seedless watermelon
* 3 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

Preparation:
Cut 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.

Yield: 12 servings.

Enjoy at Roshoshan, Hannukah, Christmas, Kwanzaa [if the Somali Pirates haven't hijacked the produce boat], Bar’mitzfahs, and of course, the odd Bris……

Shalom, Owen J.

Preparation:
Preheat oven to 250 degrees F. Line 3 large or 6 small loaf pans with greased parchment paper. Place 1 cup of the flour in a large mixing bowl, add the raisins, cherries, watermelon rind, and pecans, toss to coat well, and reserve.

With an electric mixer, cream together the butter and sugar in a large bowl. Add the eggs, about 2 or 3 at a time, and beat well after each addition. Add 1 more cup of the flour and the baking powder and mix well. Add the jelly and mix well again. Add 1 more cup of the flour and the cloves, cinnamon, and nutmeg, and mix well. Mix in the remaining 1 cup flour. Fold in the reserved fruit and nuts, about 1 cup at a time, discarding the extra flour, until all have been folded into the batter. The batter will be very lumpy.

Fill the prepared loaf pans 3/4 full with the batter. For moistness, place a pan of water on the bottom rack of the oven. Place the loaf pans on the middle rack. Bake the small loaves for 2-1/2 hours and the large loaves for 3 hours, checking occasionally to make sure there is water in the bottom pan. The fruitcakes are done when the tops are browned, the cakes pull away from the sides of the pans, and a cake tester inserted in the center comes out clean.

Turn out the cakes onto racks to cool to room temperature. Sprinkle the cakes with rum, almond liqueur, or pear cordial to flavor them and keep them moist. Wrap the fruitcakes tight in aluminum foil and store them in airtight tins or zippered plastic bags.

Note: Candied cherries and pineapples are available during the holiday season in supermarkets. If you live near an Eastern European ethnic market you often can find glacéed cherries (and occasionally, pineapple) that are especially good in a fruitcake.

Yield: 6 small or 3 large fruitcakes.

Enjoy, y’all. — Owen J. , Dublin Ireland