If you are reading this, you either have found a huge puffball mushroom, or you’re at least interested in ways of cooking great tasting, simple food with something that you can find in a cow field.
Having been lucky enough to find three of these enormous mushrooms over the last couple of years near my house, I’ve been able to try out quite a few recipes – with none more fun and tasty than these puffball fritters.
When cooked they are crisp on the outside, soft on the inside and the mushroom flavour is not too overpowering, as it can sometimes be when working with the puffball. Another brilliant positive about them is the possibility of experimenting with different dips, so that you can find exactly the right flavour combination for you and your friends and family.
As always when it comes to wild food of any kind, and especially mushrooms, be very careful when identifying what you’ve got. There are a number of dangerous and poisonous mushrooms out there – be careful!
An extremely simple way of making soft, chewy and crisp fritters from a puffball mushroom.
- Puffball mushroom - Cut into chunks (25mm cubes)
- Flour - 125g
- Beer (lager) - 250ml
- Cayenne Pepper - 0.5 tsp
- Salt - 0.5 tsp
- Pepper - 0.5 tsp
- Peanut oil - (For frying)
This recipe uses ingredient amounts to make between 10 and 15 fritters. It sort of depends on how big you cut the chunks, but you'll realise quite quickly whether you have enough batter or if you need to make some more.
- Cut the outer skin off the puffball and cut out a big section of the creamy white flesh. Cut it into chunks, I like to use cubes of around an inch (25mm). You should be able to make 10 fritters with this amount of ingredients, so just double the amounts of beer and flour for 20 and so on
- For the batter - using a whisk, mix together the beer and flour in a bowl until it is smooth. Add the salt and pepper to the batter
- Now heat oil in a deep-sided frying pan. You're going to fry the fritters so you will need to put enough oil in to at least cover them (50-75mm)
- When the oil is very hot, take a piece of your puffball and dunk it in the batter, then lower into the oil
- Don't try to cook them all at once - fry them in batches so they don't clutter your pan. I like to do enough for two people at once and then serve while they're hot, then put another batch on
- Serve with a variety of your own dips, and prepare to keep cooking as they will be gobbled quickly!