Crunchy Puffball

Preparation info
  • Serves


    • Difficulty


Appears in

By Roger Phillips

Published 1986

  • About


  • 1 youngxs puffball
  • 1 egg
  • 50 g (2 oz


Toast the fresh breadcrumbs under the grill. Make a batter by whipping the egg lightly with a little water, then gradually mix in the flour. Flavour with pepper and salt and leave for 20 minutes for the flour to swell. Clean the puffball (it is usually unnecessary to peel it), then cut into slices about 5 mm (¼ in) thick. Dip first in the batter and then in the breadcrumbs and fry in the fat cr