FRIED WATERMELON RIND

Who knew that watermelon rind can be batter-fried and eaten as a snack? Alon Shaya’s Harissa makes a great dipping sauce for the salty nosh; ranch dressing or comeback sauce would be wonderful, too.

1/3 cup cornmeal

1/3 cup all-purpose flour 1 teaspoon salt Ground black pepper Vegetable oil for frying 2 cups watermelon rind,

cubed (see note) Harissa for dipping (see Alon Shaya’s recipe or use store-bought), optional

Toss together the cornmeal, flour, salt and black pepper.

Meanwhile, heat the oil to 350 degrees in a heavy skillet. The oil should be deep enough to submerge the watermelon cubes.

Roll the still-damp rind in the cornmeal mixture. (If the rind has been stored in the refrigerator, it tends to become dry and won’t absorb the coating as well. So you may want to rinse it with water and shake off any excess before proceeding.) Use a slotted spoon to add breaded rind to the hot oil, frying in batches if necessary so as not to crowd the cubes in the pan. Fry about 7-8 minutes, until lightly browned. Drain on paper towels and season to taste with salt and pepper. Serve hot.

To prepare the rind: Remove the flesh from the watermelon; reserve for another use. Use a sharp knife to separate the dark tough exterior of the rind from the pale-green interior. Chop peeled rind into 1-inch cubes, and discard outer skin. Serves: 2

Per serving, based on 2: 383 calories (percent of calories from fat, 54), 2 grams protein, 42 grams carbohydrates, 1 gram fiber, 23 grams fat (2 grams saturated), no cholesterol, 464 milligrams sodium.

Adapted from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, $45)