3large Eggsbeaten well with a splash of half and half
High heat cooking oillike grapeseed, as needed, for frying
For serving (optional)
Fresh arugula or whatever greens you have/prefer
Fresh lemon juice or wedge
Extra virgin olive oil
Preheat an oven to 225, or to a warm setting.
Mix the flour with the salt. If you can grind the salt in a spice grinder to make it fine, do it.
If you haven't already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices and the size of your pan) then, when sizzling hot, add the puffballs and cook until golden brown on each side.
Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up a ton of oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
When the mushrooms are all fried, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.
I recommend making these for 2-4 people at a time. Trying to fry your whole puffball, if it's large, will require a hood vent or outside cooking.