Deep fried Water Melon with Vanilla Ice cream

Firm & fleshy scoops of watermelon deep-fried and served on a bed of vanilla cream, laced with caramel syrup.


1 watermelon, about 500 gms
250 gms Maida
100 gms cornflower
2 egg whites, beaten (optional)
Refined oil for  deep-frying
Castor sugar/Powdered sugar
200 Gms desiccated coconut


  • Cut the watermelon in half and scoop out the pulp with a scooper.
  • Remove seeds if any from the scooped balls of melon and drain to shed off any dripping juice.
  • Mix the ratio of corn flour + Maida with egg whites and little water ensure no lumps are formed.
  • Whip to make a thick batter – to coat over the water melon scoops.
  • Coat the scooped watermelons with the batter.
  • Heat the oil in a kadai over high flame till about the smoking point of 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, drain well, sprinkle with the sugar and roll on desiccated coconut all over.

To serve :- the fried watermelon balls goes best with vanilla ice cream or on a layer of vanilla flavored whipped cream .

(Courtesy : Executive Chef Aman Tandon from ThePrideHotels, Ahmedabad)

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