These days I don’t eat a lot of fried foods, but when a neighbour brought us a perfect giant puffball, I had to make an exception. There are plenty of ways to prepare puffballs but this is far and away my fave.
I cut up some of the puffball into half-inch thick pieces. Then I prepared two containers, one with egg and the other with a combination of bread crumbs and crushed up bran flakes, with salt, pepper, cayenne and a spice mix I like. I bathed the puffball steaks in the egg, then got them nicely covered with the crumb mixture – then splashed some vegetable oil in a non-stick pan and fried them up for a couple minutes on each side.
Perfect drizzled with sriracha served with olives and tomatoes picked from the garden this morning.