Food and Recipes Fruits Melon Watermelon Fried Watermelon Bites Recipe 2.3 (3) 3 Reviews Fresh watermelon is practically synonymous with summer in the South, especially when you're planning an al fresco dinner or grilling out with friends. This recipe takes things up a notch – why not treat your guests to fried watermelon bites made with a beer-infused batter? This creative take on watermelon comes from Chef Ryan Burke with Twain's Brewpub & Billiards in Decatur, GA, who frequently incorporates the restaurant's house-brewed beers into the spot's Southern-inspired menu. This unique appetizer recipe soaks watermelon in a zesty marinade of lime, red wine vinegar, and chili sauce before dunking into a cayenne pepper-and-IPA batter. By Ryan Burke Ryan Burke Ryan Burke is an Executive Chef who runs a from-scratch Southern kitchen. He enjoys sharing his knowledge on culinary technique, butchery, and food science. He believes that good food and good humor go hand-in-hand, and he loves to see folks connect over a delicious meal. He is a classically trained culinary professional with over 25 years of experience. Find him on Instagram. Southern Living's editorial guidelines Published on July 2, 2018 Print Rate It Share Share Tweet Pin Email Ingredients Marinated Watermelon 3/4 cup red wine vinegar 4 tablespoons chili sauce 1 lime (zest only) 2 tablespoons extra virgin olive oil 1 teaspoon salt 1/2 seedless watermelon, peeled and diced into cubes IPA Fry Batter 2 cups all-purpose flour, divided 3/4 cup rice flour 4 teaspoons kosher salt 1/4 teaspoon dried cayenne pepper 2 cups preferred IPA beer 2 quarts vegetable oil Fresh arugula (for garnish) Directions FOR MARINADE: Mix together all ingredients except watermelon. Combine with diced watermelon in a sealable freezer bag, and let as much air out of the bag as possible to ensure all pieces of watermelon are covered. Refrigerate for at least one hour or overnight. FOR FRY BATTER: Mix together 1 cup flour and remaining dry ingredients. Then, stir in the beer and let rest for one hour. Heat 2 quarts of vegetable oil to 375˚F in a deep fryer or Dutch oven. Place remaining flour in a shallow dish. Working in small batches, dredge the watermelon pieces in flour, then cover them in the batter and gently place into the oil. Allow to fry for about three minutes or until golden brown and crispy on the outside. Remove from the fryer and place on paper towels to dry. Pairs well with a crisp salad of arugula. Tori Allen PR Source Twain's Brewpub & Billiards; Decatur, GA Rate it Print