You’ll Need:

# 2 tablespoons of corn oil
# 4 large, or 8 medium sized mushrooms
# 7 oz. (190g) sweet corn, drained
# 1 large egg white
# quarter pint of tepid water
# 5 oz. (130g) plain flour
# salt and pepper
# vegetable oil for deep frying

Directions : # Place 4 oz. (100g) flour and a pinch of salt in a mixing bowl
# Make a well in the center of the flour and pour in the corn oil
# Gradually whisk the oil into the flour,adding water as the mixture thickens
# Cover and leave to stand overnight
# Next morning, whisk the egg white until stiff then fold into the batter
# Peel and wash the mushrooms then season with salt and pepper
# Toss in the remaining flour and coat in batter
# Fry in hot oil for about 5 minutes until golden brown and crisp
# Drain on absorbent kitchen paper
# Serve with eggs and grilled tomatoe