This is a very simple fritter. I find the Parmesan cheese really compliments the mushroom flavor. You can make the fritter more study by dipping the puffball in seasoned flour before the egg and cheese. If you have dehydrated some puffballs previously you can mix the flour with a couple of tablespoons of puffball powder for extra mushroom flavor. The measurements in this recipe are not exact but the proportions are reasonable as it really depends on how much puffball you have . . .
Peel the thick skin from the puffball and slice in to 1/3 to 1/2 inch slices.
Beat the egg and place on a plate
Grate the Parmesan and put on a second plate
Heat the oil in a non stick pan until hot but not smoking
Place the sliced puffball in the egg, slip over then put it on the cheese plate and flip over again so that both sides are covered in egg then cheese.
Place in the pan. Depending on the size of the puffball you may only be able to cook one slice at a time or you may be able to cook 3 or 4 at a time.
Cook on one side until brown, about 3 minutes, flip and cook on the other side.
Ingredients
Directions
Peel the thick skin from the puffball and slice in to 1/3 to 1/2 inch slices.
Beat the egg and place on a plate
Grate the Parmesan and put on a second plate
Heat the oil in a non stick pan until hot but not smoking
Place the sliced puffball in the egg, slip over then put it on the cheese plate and flip over again so that both sides are covered in egg then cheese.
Place in the pan. Depending on the size of the puffball you may only be able to cook one slice at a time or you may be able to cook 3 or 4 at a time.
Cook on one side until brown, about 3 minutes, flip and cook on the other side.
Perfect treatment for the giant puffball! Thank you Richard
Yum. Wonder if it can be done with lions mane