Appetizers- Crabmeat And Corn Fritters

Makes about 152 cups corn fresh off the cob or frozen corn niblets, thawed1/2 cup flaked, cooked crabmeat2 medium shallots, thinly sliced2 eggs, beaten2 green onions, thinly sliced1 tablespoon cornstarch1/2 teaspoon salt1/4 teaspoon freshly ground pepper1/4 cup peanut or canola oilCombine all ingredients except oil in medium bowl and blend well. Heat oil in wok or large skillet over medium-high heat. Drop 1 heaping tablespoon corn mixture into hot oil, flattening into oblong shape using back of spoon, and brown on both sides, about 3 minutes. Remove with slotted spoon and drain on paper towel. Repeat with remaining corn mixture. Serve immediately or refrigerate and reheat on baking sheet in 450-degree oven for 10 minutes before serving with one or several of the dipping sauces.