Sweet Potato and Corn Fritters

1 can cream-style corn

2 teaspoons finely chopped fresh ginger

2 tablespoons chopped fresh thyme or chives

½ cup all-purpose flour

¼ cup milk

1 egg, separated

½ cup roughly mashed, cooked sweet potato, cold

butter or canola oil

In a bowl, mix together the corn, ginger, herbs, flour, milk and egg yolk. In another bowl, beat the egg white until stiff. Fold the egg white and potato into the corn mixture. Heat the butter or oil in a nonstick frying pan, and cook the batter by large spoonfuls over low to moderate heat for about 3 minutes on each side.

Chef John Maxwell appears each month on “Down Home Virginia,” Virginia Farm Bureau’s monthly television program, courtesy of Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. He’s also director of the Food Service Management Program at the Culinary Institute of Virginia in Norfolk.

To find the station nearest you that airs “Down Home Virginia,” visit VaFarmBureau.org/video/cable.htm. Or view the show online at VaFarmBureau.org/video/video_dhv.asp.