Crispy Puffball

Recipe by Luke Jefford

A foragers take on the pub classic!

Puffball has an almost mozzarella like texture and lend themselves really well to deep frying. Or, if you’re more health conscious like us, an air-fryer works just as well!

Breaded mushrooms conjure up many memories. Being a staple pub starter throughout the 90's. And, to be honest, they remain one of my favourite nibbles.

We used a more natural breadcrumb called Strouhanka from the Czech bread, Rohlik. But, panko breadcrumbs would go particularly well for some extra crunch. We also used a special flour mix to maximise on flavour in the breadcrumb (pané) process.

We served it with a garlic aioli infused with tarragon, garlic oil & truffle salt.

Ingredients

• 6 Eggs

• 30 Common puffballs

• 250g Breadcrumbs (of your choice)

  Flour ingredients below…

• 100g Gram flour

• 10g Garlic powder

• 2g Herb de provence

• 1 tsp Paprika

• 1 tsp Table salt

Method

Step 1

Wash the spikes off of the puffball. You can do this under a slowly running tap. Some authorities suggest peeling the skin off of the shrooms before use. Which is easily achieved. Simply peel as you would an egg shell with your fingers.

Step 2

Mix all ingredients for flour together.

Step 3

Set up three bowls for the breadcrumbing process (called pané - pronounced ‘panay’). One with our special flour mix, one with the beaten eggs and one with breadcrumbs.

Step 4

Cover the mushrooms one by one in flour, then egg, then breadcrumbs. We prefer to double pane to really get the most out of that flavoured flour.

Step 5

Cook in your weapon of choice (fryer) at 180c until golden brown. If using an air-fryer, gently coat in sunflower oil half way through cooking.