I’ve heard of pickled watermelon rinds, but never fried watermelon rinds. So when a friend forwarded me this recipe the other day, I thought “Hey, I have to try that!” Then I thought “Hey, didn’t I say the same thing about pickled watermelon rinds?” Then I thought “Yes, but fried watermelon rinds are so much easier to make!”
So I made them and they weren’t bad. If you’re feeling adventurous, give them a try for yourself.
UPDATE: Loyal What About Watermelon reader, Juliemar, had fried watermelon rinds not long ago and sent the photo below. According to Juliemar, the dipping sauce you see in the picture “was like tartar sauce, but better.” Personally, I’m a ranch dressing guy myself, but I like a good tartar sauce too. Thanks for the picture and report, Juliemar!
FRIED WATERMELON RINDS
1/3 cup corn meal
1/3 cup all-purpose flour
1 tsp. Salt
Freshly ground black pepper
1 cup shortening or vegetable oil
2 cups watermelon rind, cubed
Mix together the corn meal, flour, salt, and pepper. Heat the oil to 350F in a heavy 10-inch skillet. Roll the cubed rind in the corn meal mixture and add to the hot oil. Fry about 8-10 minutes until lightly browned. Stir gently and cook about 4-5 minutes more until browned all over. Drain on paper towels and season with salt and pepper. Eat while hot.