Corn Fritters

• 1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
• 1 egg, beaten lightly
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 2 tablespoons heavy cream
• 1 small shallot, minced
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1/2 cup vegetable oil (or more as needed)

1. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
2. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
3. Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
4. Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
5. Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
6. Transfer fritters to plate lined with paper towels. Serve immediately.
7. Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.

fresh corn, egg, allpurpose, cornmeal, heavy cream, shallot, salt, cayenne pepper, vegetable oil

Taken from www.food.com/recipe/corn-fritters-240477 (may not work)