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My favorite puffball recipe:
Slice fresh white puffball into squares of
roughly 2 X2 inches, 1/2 inch thick.
Dip the pieces into a tempura batter made
of:
1 egg
1 1/2 cup water
1 2/3 white flour
1 Tablespoon corn starch
Add a bit of garlic, salt fresh herb like
thyme
Deep fry the pieces until golden brown. You can do
the whole puffball and freeze the deep fried pufball for future use. Great
appetizer.
Hélène
Can't help but wonder if you tried them when the interior was brown, nearly in the spore stage? I've sliced them, when totally white, (about 1/4 inch thick) dried them in the fruit drier then use them in cooking. No offensive odor what so ever. My wife has a sensitive nose connected to a wild imagination and would have thrown them out if any unpleasant order occurred. Jerry
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