Recipe: Mushroom and Corn Fritters

Hookery Cookery Home > Vegetarian Recipes > Mushroom and Corn Fritters Serves 4


Delicious addition to your breakfast or brunch, just the job for a leisureluy week-end breakfast


  • 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
  • Cooking Instructions:

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


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