Watermelon rind fries are a surprising and delicious way to use the often-discarded part of the watermelon. When properly prepared, the crisp, mild-flavored rind transforms into a crunchy, savory snack that rivals traditional fries. This recipe offers a creative, eco-friendly twist on classic fries, perfect for summer gatherings or a unique appetizer.
Ingredients
- 4 cups watermelon rind (white and light green parts only), peeled and cut into 1/2-inch thick sticks
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup buttermilk (or regular milk with 1 teaspoon lemon juice, let sit 5 minutes)
- Vegetable oil, for frying (about 2 cups)
Instructions
- Prepare the rind: Start by peeling the watermelon rind to remove the tough outer green skin, leaving only the white and pale green parts. Cut the rind into sticks roughly the size of traditional fries, about 1/2-inch thick and 3 to 4 inches long.
- Blanch the rind: Bring a pot of water to a boil and add the rind sticks. Boil for 2 to 3 minutes until slightly tender but still firm. Drain and immediately transfer to an ice bath to stop cooking. Pat dry thoroughly with paper towels; removing moisture is key to crispy fries.
- Prepare the dredging stations: In a shallow bowl, whisk together the egg and buttermilk. In another bowl, combine the flour, cornmeal, garlic powder, smoked paprika, salt, and black pepper.
- Coat the rind sticks: Dip each rind stick first into the egg mixture, allowing excess to drip off, then dredge in the seasoned flour and cornmeal mixture. Press gently to ensure the coating sticks well. Place coated sticks on a wire rack and let them rest for 10 minutes to help the coating set.
- Heat the oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C) using a thermometer to maintain consistent temperature.
- Fry the rind fries: Carefully add a few rind sticks at a time to the hot oil, avoiding overcrowding. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon or tongs to transfer fries to a paper towel-lined plate to drain excess oil.
- Season and serve: Immediately sprinkle with additional salt if desired. Serve warm with your favorite dipping sauce.
Tips
- Peeling the rind: Use a sharp vegetable peeler or paring knife to remove the green outer layer thoroughly. The dark green skin is tough and bitter, so only the white and pale green parts should be used.
- Dry the rind well: After blanching and draining, pat the rind completely dry. Excess moisture prevents the coating from sticking and makes fries soggy.
- Oil temperature: Maintain the oil at 350°F (175°C). Too low and the fries will absorb oil and become greasy; too high and the coating may burn before the rind cooks through.
- Substitutions: For a gluten-free option, substitute the all-purpose flour with rice flour or a gluten-free blend. You can also bake the fries at 425°F (220°C) for 20 to 25 minutes, flipping halfway through, for a healthier alternative.
Serving Suggestions
Watermelon rind fries pair wonderfully with a variety of dips. Try classic ketchup or spicy sriracha mayo for a kick. A cooling ranch or tzatziki sauce complements the mild flavor of the rind nicely. For a more adventurous pairing, serve with chimichurri or a tangy yogurt-cilantro dip. They also work well as a side dish alongside grilled meats or summer salads.
Variations
To customize your watermelon rind fries, experiment with different seasonings in the coating. Swap smoked paprika for cayenne pepper or chili powder to add heat. Incorporate parmesan cheese into the flour mixture for a savory, cheesy crust. For a sweeter twist, sprinkle cinnamon and sugar on the fries after frying and serve with a honey yogurt dip. You can also try air frying the coated rind sticks for a lighter version, cooking at 400°F (200°C) for 15 to 18 minutes, shaking the basket halfway through.
Storage and Reheating
Store leftover watermelon rind fries in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them on a baking sheet and bake at 375°F (190°C) for 8 to 10 minutes, flipping once. Avoid microwaving as it tends to make them soggy. For best texture, consume immediately after frying.
Frequently Asked Questions
Can I use the pink flesh part of the watermelon rind for fries?
It’s best to remove the pink flesh from the rind before making fries because the flesh contains a lot of water and sugar, which can make the fries soggy and cause the coating not to stick properly. The white and light green parts of the rind have a better texture for frying.
Is watermelon rind safe to eat?
Yes, watermelon rind is safe to eat when properly prepared. The outer green skin is tough and bitter, so it should be peeled off. The white and pale green parts are firm, mildly flavored, and packed with nutrients like fiber and vitamin C.
Why do I need to blanch the rind before frying?
Blanching softens the tough texture of the rind and removes some of its bitterness. It also helps the fries cook evenly and speeds up the frying process. Skipping this step can result in fries that are hard or chewy inside.
Can I bake watermelon rind fries instead of frying?
Absolutely! Baking is a great alternative for a healthier option. Toss the coated rind sticks with a little oil, arrange in a single layer on a baking sheet, and bake at 425°F (220°C) for about 20 to 25 minutes, flipping halfway through. They won’t be quite as crispy as fried but still delicious.
How do I know when the watermelon rind fries are done frying?
The fries are done when they turn a golden brown color and the coating feels crisp when lightly touched. Depending on the thickness, this usually takes 3 to 4 minutes at 350°F (175°C). Use a slotted spoon to remove one and test the texture—inside should be tender but not mushy.
Can I prepare watermelon rind fries in advance?
You can prepare the rind (peeling, cutting, and blanching) a day ahead and store it covered in the refrigerator. However, it’s best to coat and fry the fries right before serving to maintain maximum crispiness. Once fried, they don’t hold up well for long periods without becoming soggy.
Watermelon rind fries are a creative way to reduce food waste and enjoy a unique snack with a pleasant crunch and mild flavor. With simple ingredients and easy steps, this recipe turns an overlooked kitchen ingredient into a crowd-pleaser. Whether fried or baked, seasoned simply or spiced up, they offer a refreshing twist on the classic French fry experience.
For an extra touch, try pairing these fries with a homemade dipping sauce like a garlic aioli or spicy harissa mayo. The versatility of watermelon rind fries makes them a fun addition to any summer cookout or an inventive appetizer for entertaining guests. Dive into this unexpected treat and discover a new way to savor watermelon beyond the fruit!
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