Mushroom and Corn Fritters

Serves 4

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

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