Frickled Watermelon: Fried Watermelon Pickles with Watermelon BBQ Sauce and Shallot Mustard Aioli

Have Made It

  • Yields

    4 servings (Frickled Watermelon); 2 cups (Watermelon BBQ Sauce)


Frickled Watermelon

Watermelon BBQ Sauce


  1. 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.
  2. Combine the rest of the ingredients in a sauce pan and bring to a rolling boil.
  3. Place the watermelon rind and shallots in a glass jar and pour the boiled mixture over the top.
  4. Seal the jar with a tight fitting lid and allow to come to room temperature.
  5. Refrigerate the pickles overnight.
  6. Drain the pickles, reserving some of the vinegar and all of the shallots and spices on the side.
  7. Mix reserved ¾ cup shallots, spices, and vinegar with mayonnaise, adjusting to taste. Cover and refrigerate.
  8. Heat a pot of oil to 375 degrees F.
  9. Prepare the crust for the pickles by combining the flour, cornstarch, Old Bay, and cornstarch in a bowl. Whisk to combine.
  10. Make a well in the center of the flour mixture, add the egg and beer. Whisk to combine.
  11. Dry the pickles very well, add them to the beer mixture and then to the flour-cornstarch mixture. Shake to coat evenly.
  12. Fry in small batches until golden brown.
  13. Serve with Watermelon BBQ Sauce and aioli.

Watermelon BBQ Sauce

  1. Combine all the Watermelon BBQ Sauce ingredients in a saucepot and heat until boiling.
  2. Turn heat down and reduce the sauce, stirring often, by two-thirds or until thickened, about 30 minutes.

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