1-1/2 fresh corn ( 2 large or 3-4 medium ears), husk and silk removed
1 large egg, lightly beaten
3 Tablespoons all-purpose flour
3 Tablespoons cornmeal
2 Tablespoons heavy cram
1 small shallot, minced
1/2 teaspoon salt
pinch cayenne pepper
1/2 cup corn oil, or more as needed
Using a chefs knife cut kernels from 1 to 2 ears of corn and place in a bowl Grate kernels from reaming 1-2 ears on large holes of a box grater, add to bowl with the cut kernels. Using back of knife scrape any pulp remaining on all cobs into bowl, Stir in egg, flour, cornmeal, cream shallot, salt and cayenne pepper.
Heat oil in a large heavy bottomed skillet over medium high heat until just simmering. Drop six heaping tablespoonfuls batter into pan. Fry until golden brown, about 1 minute per side. Transfer fritters to a plate lined with paper towels. If necessary, add more oil heat until simmering add rest of the batter. Serve fritters immediately.