1/4 cup corn flake crumbs
2 teaspoons onion salt
2 egg whites, well beaten
1/4 cup water
1 quart corn oil
1/2 pound fresh mushrooms, sliced

Mix together crumbs and onion salt. Mix together egg whites and water. Pour corn oil into heavy, sturdy, flat bottomed 3-quart saucepan or deep fryer, filling utensil no more than 1/3 full. Heat over medium heat to 375°F. Dip mushrooms in egg mixture and then coat with crumbs. Carefully add to oil in single layer. Fry 1 to 2 minutes or until crisp and lightly browned. Drain on absorbent paper towels. Serve hot.

Makes about 45 appetizers.

Submitted by: Connie Barnes