Corn Fritters

As requested by Michelle:

Corn Fritters (from The America's Test Kitchen Family Cookbook)

4 ears fresh corn, husks and silk removed
1 large egg, lightly beaten
3 T all-purpose flour
3 T fine-ground cornmeal
2 T heavy cream
1 shallot, minced
1/2 t salt
Pinch cayenne pepper, optional
1/4 c vegetable oil, or more as needed

Stand the corn on end inside a large bowl and cut the kernels from 2 ears of the corn, using a paring knife. Grate the remaining 2 ears corn over the large holes of a box grater into the same bowl. Using the back of a butter knife, scrape any remaining milk from the cobs into the bowl.

Stir the egg, flour, cornmeal, cream, shallot, salt and cayenne into the corn to make a thick batter.

Heat the oil in a skillet over med-hi heat until shimmering. Drop heaping tablespoons of batter into the oil. Fry until golden brown on both sides, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate and repeat with the remaining batter.

Notes:

I like using fresh corn b/c it's crunchier.

The shallot it a must!

You can use canned corn in place of fresh. Just make sure you drain it completely.

If you use canned corn, you should probably add more flour and/or cornmeal to make the batter a little drier.