Cut the corn kernels from the cobs with a sharp knife, mix with the chopped onion, fresh parsley, ground coriander garlic, celery leaves, shrimp and salt to taste. You can also add red pepper flakes if desired.
Stir in the two beaten eggs.
Place canola oil in skillet and heat.
Gently drop tablespoons of the fritter mixture into the oil, fry over medium heat until golden, turn over and brown on other side.
Drain on paper towels and keep warm until all frying is done.
Serve warm or room temperature.
There is no flour in this recipe, but if desired can add 1 tablespoon. Servings are estimated as each fritter can either be large or small.