Homemade Spam Fritters
Anyone else’s childhood just come streaming back to them? You know, the spam fritters you either got from the chippy, or, dare I say, the ones you got from the store to oven bake?? C’mon we’ve all been there 😂 For those of you completely lost right now and wondering how and why you ended up here, let’s just clear a few things up really quickly.
What is Spam?
Spam is a canned meat mainly consisting of pork and ham. It’s fairly universally distributed but also fairly controversial (love it or hate it kinda deal #teamlove)
What are Spam Fritters?
Spam fritters are essentially slices of spam deep fried in a batter. Word has it these came about in WW2 when there was a shortage of fish in Britain, so we decided to replace it with Spam. As you do. Today I’m going to show you just how easy it is to make your own Spam fritters. Here’s exactly how I like mine:
Now, the cheese and mustard is negotiable, but the beer batter is not. We’ll talk more about the batter in just a sec, but first let’s talk Spam. For this recipe you’ll just need the one can of Spam, which will give you 8 fritters. It’s important to get the Spam out in once piece (just follow the can instructions) don’t scrape around with knife. Rest it on it’s side and slice into 8 even wedges. If you’re using mustard just a thin slather on top then press down the cheese.
What is the best cheese to use?
Cheddar or Swiss work great. In all cases just make sure it’s sliced to the exact size of the fritters.
Can I make them without cheese and mustard?
Absolutely! Classic Spam fritters don’t have either and still taste delicious. I’m just extra.
Beer Batter
Using beer in the batter is perfect for a couple of different reasons. Firstly, it contains foaming agents which make the batter nice and bubbly (the more air bubbles, the crisper the batter). The second reason is it adds a richer flavour in comparison to milk or water.
Baking Powder
Alongside plain flour, seasoning and beer, I always add a tsp of baking powder. The baking powder causes a chemical reaction in the hot oil which produces tiny air bubbles in the batter, and as I just mentioned, the more of those tiny air bubbles the crispier the batter. Think of it like tiny holes in honeycomb.
How to make batter for fritters (quick summary)
Deep Fried Spam Fritters
I’ve seen similar recipes to this shallow fry the fritters, but deep frying is a far superior method. You get a far more uniformed batter and it’s much crispier. If you’re not confident deep frying then these are the perfect introduction. Because the Spam is already cooked, at the very least you won’t get food poisoning if you stuff it up 😂But all jokes aside deep frying is incredibly easy, especially with this recipe.
Tips for deep frying Spam
Oil: Important to use an oil with a high smoking point such as sunflower, vegetable or rapeseed. Do not use olive oil. Heat: You’ll need to get the temp up to 180C/356F before adding the fritters. If the oil isn’t hot enough they’ll absorb too much oil and come out soggy. Batches: Work in batches of 3-4 so a) they don’t stick together and b) it doesn’t lower the temp too much. If you’re not overly confident then start with just one.
After a couple of minutes each side they’ll hopefully look something a little like this:
Serving Spam Fritters
Once they’re done in the oil, pop them on a wire rack with paper towels UNDERNEATH (I find they go soggy as they cool if placed directly on paper towels). Allow them to cool then tuck in! Traditionally Spam fritters are either served at the chippy, or with chips and beans/peas. Here I’ve just served them as some finger food with a good helping of ketchup! If you’re looking for a similar beer battered recipe then check out my Beer Battered Onion Rings! But for now, let’s tuck into the full Spam Fritters recipe shall we?!
How to make Spam Fritters (Full Recipe & Video)
If you loved this Spam Fritters Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!
