Frickled Watermelon: Fried Watermelon Pickles with Watermelon BBQ Sauce and Shallot Mustard Aioli
4
Have Made It
Ingredients
Frickled Watermelon
Watermelon BBQ Sauce
Instructions
- Cut the watermelon rind into 1 inch pieces. Toss with salt and place in a colander and allow to drain for 1 hour. Rinse under cold water. Dry and toss with the shallots.
- Combine the rest of the ingredients in a sauce pan and bring to a rolling boil.
- Place the watermelon rind and shallots in a glass jar and pour the boiled mixture over the top.
- Seal the jar with a tight fitting lid and allow to come to room temperature.
- Refrigerate the pickles overnight.
- Drain the pickles, reserving some of the vinegar and all of the shallots and spices on the side.
- Mix reserved ¾ cup shallots, spices, and vinegar with mayonnaise, adjusting to taste. Cover and refrigerate.
- Heat a pot of oil to 375 degrees F.
- Prepare the crust for the pickles by combining the flour, Old Bay, and cornstarch in a bowl. Whisk to combine.
- Make a well in the center of the flour mixture, add the egg and beer. Whisk to combine.
- Dry the pickles very well, add them to the beer mixture and then to the flour-cornstarch mixture. Shake to coat evenly.
- Fry in small batches until golden brown.
- Serve with Watermelon BBQ Sauce and aioli.
Watermelon BBQ Sauce
- Combine all the Watermelon BBQ Sauce ingredients in a saucepot and heat until boiling.
- Turn heat down and reduce the sauce, stirring often, by two-thirds or until thickened, about 30 minutes.
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