In a large skillet over medium heat warm the olive oil and sauté the mushrooms until wilted, 4 – 6 minutes. Remove from heat and let cool.

Combine the flour, salt, and baking powder in a medium bowl. Make a well in the center and add the water and eggs. Stir with a fork or wire whisk to form a thick batter. Stir in the mushrooms and their juices, cheese and cumin.

To fry: Heat about a half inch of olive or other monounsaturated oil in a large, deep skillet over medium-high heat. When the oil is hot, drop two tablespoons at a time of the batter into it, in several increments, to form individual, amorphous patties or fritters. Pan-fry on one side until golden and flip to cook on the other side. Remove with a slotted spoon or spatula when both sides are crisp and golden and drain on paper towels. Repeat until all the batter is used up. Skim off any burnt pieces of flour from the oil and replenish if necessary, always bringing it back to sufficiently hot temperature before adding more batter.