Snacks & starters Central European
Puffball schnitzel
Pure-white puffball slices coated in seasoned flour, egg and breadcrumbs and fried until crisp; a hot starter finished with fried sage.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Puffballs are only eaten while the inside is pure white, smooth and firm like cheese; at that stage they're mild with a tofu-like texture, which makes them perfect for frying. This recipe is adapted from Kitchen Frau's giant puffball schnitzel, and works the same way with smaller puffballs.
Never eat a mushroom you haven't identified with certainty: a puffball that is yellow, dark, purple or brown inside must not be eaten. A 'puffball' showing the outline of a cap and stem inside may be the egg stage of a deadly Amanita.
Ingredients
Tick them off as you go.
For the puffballs
For the coating
Method
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-
Cut every puffball vertically in half: if it isn't pure white and uniform all the way through, or shows the outline of a cap and stem, or any yellow, purple, brown or black, throw it away.
~4 min -
Peel off the tough skin and trim any brown or damaged bits. Halve small puffballs; slice large ones as thick as a slice of bread.
~6 min -
Set up three bowls: seasoned flour (flour, salt, pepper, paprika, garlic powder), beaten egg and breadcrumbs. Coat each piece in flour, then egg, then crumbs, covering every surface.
~8 min -
Heat the oil in a frying pan over a medium heat. If using sage, fry the leaves for a few seconds, then drain on kitchen paper.
~2 min -
Fry the pieces for 3–4 minutes a side until golden and crisp, in batches if needed. Drain on kitchen paper and serve with the sage and lemon.
~8 min
Enjoy!
The mushroom in this recipe
Mushroom swaps
- Giant puffball Calvatia giganteaThe original recipe uses giant puffball; cut it into slices as thick as bread, everything else stays the same.
Tips
- Always peel the skin; the original recipe notes it can upset some people's stomachs.
- The original serves the schnitzel with a caramelised onion and sage gravy; plain with lemon is great too.
- Don't breathe in ripe spores; a puffball that puffs dust is past eating.
Storage
Eat the schnitzel hot. Fresh puffballs keep for 1–2 days at most in a paper bag in the fridge; throw them away if the inside starts to yellow.
Frequently asked questions
How long does Puffball schnitzel take?
It takes 35 min in total: 20 minutes of preparation and 15 minutes of cooking.
Which mushroom is used for Puffball schnitzel?
This recipe uses Common puffball.
What other mushrooms work for Puffball schnitzel?
Giant puffball: The original recipe uses giant puffball; cut it into slices as thick as bread, everything else stays the same.
How do you store Puffball schnitzel?
Eat the schnitzel hot. Fresh puffballs keep for 1–2 days at most in a paper bag in the fridge; throw them away if the inside starts to yellow.
What should you watch for when making Puffball schnitzel?
Always peel the skin; the original recipe notes it can upset some people's stomachs. The original serves the schnitzel with a caramelised onion and sage gravy; plain with lemon is great too.
How many does Puffball schnitzel serve?
The quantities serve 4; change the number of servings on the page and the ingredients adjust.
Adapted from: Kitchen Frau — Puffball Schnitzel with Sage and Onion Gravy
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