Sweet Potato and Corn Fritters

2 tsp. finely chopped fresh ginger
2 Tbsp. chopped fresh chives
1/2 C. self-rising flour
1/4 C. milk
1 C. sweet corn (fresh or canned, such as shoepeg; a can of creamed corn can also be substituted)
1 egg, separated (hold white & yolk in separate bowls)
1/2 C. roughly mashed, cooked, cold sweet potato
butter or canola oil for frying

In a bowl, mix together ginger, chives, flour, milk, corn & egg yolk.
In a clean bowl, beat the egg white with electric mixer until stiff. Fold egg white and sweet potato into corn mixture.
Heat butter or oil in a nonstick frying pan, and cook large spoonfuls of batter (pancake sized) over a low to med-low heat for about 3 min. on each side, or until golden brown.