Fried puffballs are delicious. But be careful—make sure they aren’t old

Outside, rain and sunshine are starting to alternate, which is absolutely ideal for the growth of all kinds of mushrooms. The classics of the garden are mainly grass mushrooms and puffballs. These usually grow in large numbers, but apart from the giant puffball, they aren’t often eaten. That’s a shame, because even small puffballs can be a true delicacy and a beautiful addition to any plate. In the following, we’ll focus on how to identify a puffball, what a properly ripe fruiting body looks like, and how to prepare fried puffballs.

It is difficult to mistake a puffball for another mushroom

That’s right; puffballs are so distinctive that the only mushroom of similar shape and size is likely the milk cap. In terms of size, it corresponds to small puffballs. However, it is much firmer, even hard. The surface of the mushroom almost always shows significant cracking. The main distinguishing feature, however, is that the puffball is purple to black on the inside. This is not found in any puffball. It is therefore virtually impossible to confuse it with a puffball.

Photo: Radek Stepan

We can easily tell when a puffball is ripe

That’s right. With some fruiting bodies, it’s obvious at first glance that they’re old. You can tell by their yellowed color. The very oldest ones are deep yellow and have a hole in the center. When you step on them, you’ll find they’re completely dry and release spores. However, if the puffball is deep white or slightly darker, you can test it by touch. High-quality fresh fruiting bodies are as firm as possible. If the puffball is a bit softer, just look inside. The flesh must be deep white. If it’s yellowish, don’t pick the puffball.

How to make fried puffballs? It’s really simple

First, thoroughly peel all the collected fruiting bodies. With some, this is easy; with others, it might take a bit of effort. Then prepare a classic breading mixture: flour, egg, and breadcrumbs. Lightly salt the egg and coat the puffballs. Then fry them in hot oil until golden brown. The puffballs will look similar to potato croquettes. But the taste will be something else entirely.

FAQ – Frequently asked questions about puffballs

What is the difference between a milk cap and a puffball?

A milk cap is purple to black on the inside.

How can you tell if a puffball is ripe?

Its flesh is deep white.

Can puffballs be used for anything other than frying?

Sure, they’re excellent pickled in vinegar with other mushrooms.

Sources: Author, Meta

Preview photo by Radek Štěpán