Shrimp Fritters with Corn and Jalapeño and Sriracha Honey Mayo

Everyone loves a fritter. They are also a great way to use up the bits of leftovers you have in your fridge. Though this recipe calls for local shrimp, any other seafood (or even chicken) could be used. If you aren't a mayo dip fan, season some local honey with chopped hot peppers or chilli sauce.
June 29, 2016


Chop cooked shrimp into small pieces and place into a mixing bowl. Add corn kernels, diced jalapeño peppers (remove the seeds, if you don't like the extra heat), green onions and herbs. Add eggs and mix well. Add flour, cornmeal, baking powder, lemon zest and salt. Add up to 1/2 cup of water and mix until well combined or the consistency of a thick, chunky pancake batter.

In a medium-sized pot, bring canola oil (or your favourite frying oil) to 350F. Once oil is hot, drop fritter batter by the spoonful in the hot oil. Cook fritters 3-5 minutes or until they become golden brown and float — be careful not to overcrowd the pot. Once fritters are cooked, remove from oil and allow to cool slightly on some paper towel or cloth.

Serve while still warm with sriracha honey mayo.

Sriracha Honey Mayo

1 cup mayo
1 tablespoon sriracha
1 tablespoon honey

In a small bowl, mix all ingredients together.


  • 1 lb shrimp, cooked
  • 1 cup flour
  • 1/3 cup cornmeal
  • 1 small jalapeno, diced
  • 1 cup corn kernals
  • 4 green onions, sliced
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoons lemon zest
  • 1/3 cup fresh herbs, parsley and cilantro
  • 1/2 cup water
  • 4 cups canola oil
Build your own subscription bundle.
Pick 3 regions for $60