Yerba Buena’s Perry Street outpost is opening this week. Chef Julian Medina says the menu on Perry Street will be “broader” than that of its East Village sister location, incorporating “more ingredients and dishes from other Latin countries,” adding that he plans on “using more Brazilian ingredients and offering a larger selection of Peruvian ceviches.”
Medina shares his recipe for Watermelon Fries. Yes, you read right: Watermelon Fries! So, how did he come up with the idea?
“I love watermelon, and a few summers ago, it occurred to me that I can fry watermelon because I love the texture.” You go, guy.
1 quart oil (for frying)
1 watermelon cut in 2 x 1/4-inch thick sticks
1 cup flour
1 tsp chili powder
1/2 cup milk
1 cup Japanese breadcrumbs
salt, to taste
In a deep fryer, heat up the to 350 degrees F. In a bowl, combine the flour and chili powder. In a separate bowl, whisk together eggs and milk. Dip the watermelon sticks in flour and chili mixture, and then dip them in the egg and milk mixture. Coat each stick with breadcrumbs. Deep fry until golden brown. Drain on paper towels, then add salt, and serve.