# 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

Procedures :
# 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 tomatoes
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Category : Vegeterian