So crispy and crunchy on the outside, these watermelon rind fries are surprisingly juicy on the inside, and seasoned with Old Bay for a beachy summer flavor. They’re a little bit like a cross between fried zucchini, green bell peppers, and good old potato fries. The cherry on top is that they’re made from a bit of the watermelon people normally through out- the rinds. So go ahead and eat that juicy summer watermelon, but make sure you save those rinds for these easy, three ingredient watermelon rind fries!
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Reducing Food Waste
Eating watermelon rinds offers a range of health benefits and culinary uses that are often overlooked. The rind, which is typically discarded, is rich in essential nutrients, including vitamins A, C, and B6, as well as dietary fiber and antioxidants. While the outer edge of watermelon rinds can be very tough and might be best removed, the white bit is crunchy and delicious, with a light summer squash or green pepper flavor. The rind is also low in calories and can be a versatile ingredient in cooking; it can be pickled, stir-fried, or used in smoothies, providing a crunchy texture and a subtle, refreshing flavor. Of course, you can also make watermelon rind fries! By incorporating watermelon rinds into your diet, you can maximize the nutritional benefits of the fruit while reducing food waste.
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Old Bay Watermelon Rind Fries Tips and Tricks
- I found the easiest way to remove the green skin from the rind is the following: Place your melon free rind green side up. Use the palm of your non-dominate hand to gently flatten the rind down, and in the other hand take a sharp knife and slowly work your way between the green and white bits of the rind. You can also use a peeler, if you like, but unless you have a really good peeler this might be a bit of a pain.
- The ideal frying temperature is between 325 and 350 F- if you don’t have a thermometer, the easiest way to check is to place a wooden chopstick in the oil and look for gentle bubbles around the end of the chopstick. If the bubbles are fast and furious, your oil is too hot.
- Taste before adding extra salt- I didn’t think it was needed, since Old Bay seasoning contains plenty of salt.
- Play with your seasoning- I think Old Bay gives a really nice beachy summer feeling to these fries, but there are so many other options to explore. Try making garlic fries, or seasoning with sage!
- Serve fries right away after cooking, since the juiciness of the watermelon rinds may result in them going soggy quickly
- To make a simple dipping sauce, combine 2 tbsp. vegan mayo, 1 tsp. lemon juice, 1/2 tsp. old bay, freshly chopped parsley and/or chives, and hot sauce, to taste.
Old Bay Watermelon Rind Fries
Old Bay Watermelon Rind Fries
Ingredients
- 1 lb. watermelon rinds, measured with outer green edge removed
- 1/4 cup cornstarch
- 1 tsp. old bay seasoning (plus a little more, for sprinkling)
- Vegetable oil, for frying
Instructions
- To prep your watermelon, remove all the red watermelon flesh and green skin from the rinds. Cut them into French fry shapes- roughly half an inch wide by 4 inches long.
- Bring a boil. Add the watermelon fries, boil for 10 minutes, and then strain the water from the rinds. Use a clean kitchen towel to gently squeeze the water excess water from the watermelon rinds.
- Heat at least 1/4 inch of neutral flavored oil to a medium-medium high heat. Ideally your oil will be around 350F (175C). Add the cooked rinds to a large bowl or freezer bag. Add the cornstarch and old bay, and toss so all the rinds become covered. Prepare a baking sheet with a drying rack on top, or a plate with paper towels.
- Once the oil is hot, add a single layer of your watermelon fries. Cook for 3 minutes and then flip to the other side. Cook for another 2-3 minutes, until your fries are crispy and brown. Remove from the oil and place on the prepared drying rack or plate. Sprinkle with a little old bay. Repeat until all your fries are cooked, and then serve while hot.
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https://veryveganval.com/2024/08/18/old-bay-watermelon-rind-fries/
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