Simply made with corn meal, flour, canned sweet corn, a little sugar and salt, some milk, butter and eggs, these corn fritters fry up quickly, and taste amazing with honey.
Have you ever eaten a corn fritter? Well, if you like corn bread, you’re sure to love these!
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The first time I ever had one, I was eating at a place here in Omaha, called the Surfside Club. It’s located on the Missouri River and has been around for what seems like forever. The Surfside Club was opening in 1952, and is home to a limited, but delicious menu of mostly fried chicken, catfish, burgers & fries and pork tenderloin sandwiches. I personally love their fried chicken, and of course their corn fritters!
The Surfside Club, Omaha, NE
The Surfside Club is not only known for their great food, they are known for supporting the local live music scene, as well. Patrons can dine inside or outside on the patio overlooking the Missouri River. One other thing they are known for? The occasional “full moon” of boaters passing by, and as one of the few places in Omaha you will find palm trees.
The Surfside actually closed after the river flood of 2011, and didn’t re-open until it was under new management in 2013. If you are looking for a fun place to take the family, definitely check it out!
Unique Eats and Eateries of Omaha
Aside from wanting to share this corn fritter recipe with you, why am I talking about the Surfside you might wonder?
Well, recently, I was asked to take a peek at a new book, written by Tim and Lisa Trudell. Tim and Lisa are travel bloggers at The Walking Tourists, and live here in Omaha. I have had the pleasure of meeting them in person, and was more than happy to share their new book Unique Eats and Eateries of Omaha.
It’s a great book, full of tons of information and delicious food. I bet that if you’re not from here, you have no idea just what a fantastic and eclectic food scene there is here in my hometown. Sure — we have Steakhouses that will knock your socks off, but the amount of other food we have will blow your mind.
Tim and Lisa talk about the hugely diverse dining we have here in Omaha. Whether you are looking for that classic steak and potatoes or vegetarian or vegan fare, burgers or Mexican, Indian or Asian, or desserts and locally sustained farm to table fare — we have you you covered with these and so much more! Their book is full of places that I have been to personally, and a whole bunch that I, now, can’t wait to try!
Flipping through the book, I was trying to decide on a “copy cat” recipe to go along with my review. I had so many ideas, but I settled on Corn Fritters, because it’s something I have always wanted to try! Being from Nebraska, we are known for our corn – so this post was a perfect. Look at the kernels of sweet corn in those fritters!
Now, I don’t know exactly how the Surfside Club makes their corn fritters, as I don’t have their recipe. But I did a lot of research, and most recipes are very similar. This one I decided to try comes from Paula Deen. It came highly recommended, and I figured if anyone know how to fry dough, she would! LOL
Ingredients in Corn Fritters:
- corn meal
Mixing the ingredients together takes minutes. More than likely, you have them all on hand.
Mix together the dry ingredients. Whisk together the eggs and milk, and melt the butter. Stir it all together with the corn until it’s incorporated, and get ready to heat up your oil!
Lay them in a bowl, lined with paper towels to absorb any excess grease.
^Love them? Pin Them!^
Now when you are served an order of corn fritters at the Surfside Club, you will get a bottle of honey just like this. Take that warm corn fritter, poke that nozzle inside and fill it with honey before popping it right in your mouth!
My youngest daughter was kind enough to help demonstrate the technique for you!
I highly recommend that you give this honey trick a try when you make these! Sure, you can just dip them in honey, but filling that warm center is just so darn good.
Hungry yet? What do you say we get to the recipe? Let’s do it!
- 1 1/4 cups self-rising cornmeal
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup butter, melted (1/2 stick)
- 1 (15.25 ounce) canned corn, drained
- Vegetable oil
- In a medium sized bowl, mix together flour, corn meal, sugar, salt.
- In a small bowl whisk together milk and eggs.
- Pour egg mixture, melted butter and corn into the dry mixture and stir until incorporated.
- In a heavy dutch oven, heat about 2-3" of vegetable oil until hot.
- Drop scoopfuls of dough (I used my cookie scoop) into hot oil and fry for about 4 minutes, or until golden brown.
- Transfer to a bowl lined with paper towels to drain any excess oil. You will need to cook them in a couple of batches as not to crowd them.
- Serve warm with honey.
This recipe is from Paula Deen/The Food Network
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- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
- Presto 05420 FryDaddy Electric Deep Fryer
- Bekith 12 pack 8 Oz Plastic Squeeze Squirt Condiment Bottles with Twist On Cap Lids and Discrete Measurements - For for Sauce, Ketchup, BBQ, Dressing, Paint, Workshop, Pancake Art Dispenser, and More
- Unique Eats and Eateries of Omaha
Serving Size:3 fritters
Amount Per Serving: Calories: 280Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 649mgCarbohydrates: 41gFiber: 2gSugar: 8gProtein: 7g
Nutrition isn't guaranteed accurate.