Fried Giant Puffball Slices is a modern British recipe for a classic method of cooking giant puffball slices by dipping in egg before frying. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Giant Puffball Slices.
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This is the classic way of cooking giant puffballs by slicing and then coating in flour and egg before frying. This method is also an excellent way of cooking chicken of the woods. This works well as a starter but can also be served as a main meal with chips (fries) and eggs.
Ingredients:
400g giant puffball
50g plain flour
salt and freshly-ground black pepper, to taste
vegetable oil, for frying
2 large eggs, lightly beaten
1 lemon, sliced into wedges, to serve
Method:
Using a bread knife, cut the puffball into thick slices then cut each slice into 3 or 4 pieces (depending on how large the puffball is).
Season the flour with salt and freshly-ground black pepper. Place in a plastic bag, add the puffball slices and shake well to coat.
Empty the bag onto your work surface then shake any excess off the puffball pieces.
Place a large frying pan over medium heat and pour in enough oil to fill to a depth of 3cm. When the oil is very hot, lightly coat the floured pieces of giant puffball in the beaten egg. Now slide as many puffball pieces as will fit in a single layer in the pan into the hot oil.
Fry for 3–4 minutes, turning the pieces half way through the cooking time. Once cooked lift out the puffball slices with a slotted spoon and drain on kitchen paper.
When all the pieces have been fried, sprinkle over a little salt and serve accompanied by lemon wedges.
