½cupVegetable or canola oil to pan fry the frittersapproximately
Place the corn in a large pot and add about 1 inch of water. Cover the pot, bring the water to a simmer over medium-high heat, and simmer for about 4 minutes until the corn is just barely cooked and hot. Remove the corn and let cool.
When the corn is cool enough to handle, slice the kernels off with a heavy, sharp knife. You should have about 3 cups. Dice the zucchini into 1/4-inch cubes. You should have about 1 cup.
In a large bowl combine the cream, eggs, shallots, flour, cayenne, and salt and pepper. Stir in the corn and zucchini. Let the batter sit for 20 to 30 minutes at room temperature.
In a large skillet, pour in enough vegetable oil to be about 1/4-inch deep in the pan – you want a nice thick layer on the bottom for pan frying the fritters, but you’re not deep frying them. Line a plate with paper towels. Heat the oil over medium high heat until shimmering, and a drop of batter added to the pan sizzles. Spoon in the batter by the tablespoon-ful, and cook for about 2 minutes until browned on the bottom. (They can splatter a bit, stand back!) Flip with a spatula and cook for another 1 or 2 minutes, until browned on the other side. Transfer the cooked fritters to the paper towels, give them a sprinkle of salt, and let them sit for a minute. Serve hot, and keep frying them up until the batter is gone, add more oil and you need it, and refreshing the paper towels as they absorb oil.