Corn Fritters - cooking recipe

Ingredients

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)

Preparation

Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
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.
Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
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.
Transfer fritters to plate lined with paper towels. Serve immediately.
Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.