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.