Prep Time: 20 minutes

Cook Time: 5 to 15 minutes

Yield: As much as you desire.

Puffball nuggets are the vegetarian answer to chicken nuggets. They are flavorful, crispy and easy to make.

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Ingredients

>> 1 puffball
>> 2 eggs
>> Parmesan cheese
>> breadcrumbs
>> garlic powder
>> cayenne powder
>> pepper

Instructions

This is a recipe in which I cannot provide exact amounts of the ingredients because puffballs come in many different sizes. When you do find a puffball, sometimes only part of it is usable.

If the puffball has a tough outer skin, peel it off.

Cut the puffball in slices that are at least 1/2" thick. Remove any of the discolored mushroom, keep only the white "meat". Then cube the thick slices. Now you know how much you have to work with.

In one bowl, whisk two eggs. In a second bowl, place about 1/4 cup Parmesan cheese with about 1 cup breadcrumbs. (You may have to adjust these amounts based on how many puffball cubes you have. Add to the breadcrumbs whatever spices you enjoy to flavor the batter. Garlic powder is a favorite, pepper, onion powder, and perhaps a tiny amount of cayenne powder if you like a bit of heat. Blend the bread crumb mixture well.

Have a plate ready. Place a few puffball cubes into the egg, make sure they are covered well, let slightly drip, then place them in the breadcrumb mixture. Be sure the cubes are well-coated. Set individually on a plate.

If you choose to air fry, place them in your fryer and bake at 180 degrees F for 10-15 minutes. Check at the 10 minute mark to ensure all sides are evenly cooking. Cook until the batter is crispy. (I cooked mine for 15 minutes.)

If you choose to deep fry, place in hot oil and cook until all sides are evenly cooked, this takes about 5 minutes. Remove from the oil with a slotted spoon and place the puffball nuggets on a paper-towel covered plate.

Serve warm.

Notes: Once cooked, these can be frozen. Once cooled, place the nuggets individually place on a baking sheet and place in the freezer. Once frozen, place in a freezer bag and keep frozen for two to three months. When desired, reheat the amount you need.

Wild Edibles in Recipe:

Wild Fungi in Recipe: Giant Puffball

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes