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Title: Fried Watermelon Rinds
Categories: Southern Snack Appetizer Fruit
Yield: 2 Cups
| 1/3 | c | Corn meal |
| 1/3 | c | All-purpose flour |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 1 | c | Shortening or vegetable oil |
| 2 | c | Watermelon rind, cubed |
Mix together the corn meal, flour, salt, and pepper. Heat the oil to 350F. in a heavy 10-inch iron 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.
As good as fried okra! Peel the rinds with a knife, saving only the white part of the rind which is cut into 1/2-inch cubes.
1 DUPREE, Nathalie New Southern Cooking Borzoi Book, Alfred A. Knopf New York Submitted by John Hartman Indianapolis, IN
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