Deep fried truffle

First of all, I wasn't expecting the thing to be so…juicy. A truffle in its natural form feels pretty dry and leathery. When you grate one, the fresh truffle can sometimes have the same textural appeal of pencil shavings applied directly to your food. But when I deep-fried it, the thing had apparently steamed itself from the inside out.

I've never really experienced anything like it. The truffle was crumbly but very moist, as you can tell by the photo, and broke apart into little constituent bits as I chewed it. It almost had the texture of a steamed cauliflower floret, now that I think about it.

And yes, that signature black truffle flavor was front and center, even through the hefty coat of ketchup I'd put on it. The heavily seasoned Shake ‘N Bake coating was pretty strong and salty up front, but eventually caved into the truffle aftertaste, which lingered quite a bit afterwards. I'd actually say the whole thing was pretty good, in a Midwestern fairgrounds sort of way.

So it turned out that deepfrying is a superior method of truffle preparation, even despite clowning with ketchup?