The History and Enduring Appeal of Spam Fritters

This recipe for Spam fritters offers a delicious taste of wartime dinner nostalgia, directly from the United Kingdom. During World War II, when traditional fish supplies became scarce and rationing was commonplace, the versatile canned meat known as Spam rose to prominence. It was inexpensive, readily available, and a good source of protein.

Resourceful cooks and chip shop owners quickly found creative ways to use Spam, and thus, the succulent Spam fritter was born. It became a new staple in fish and chip shops across the UK, providing a satisfying and hearty meal for families facing wartime austerity. Even after the war, the dish remained a popular choice, cementing its place in British culinary heritage. Today, it continues to be cherished as a comforting and easy-to-prepare meal, a testament to its enduring appeal.

With this easy Spam fritters recipe, you can recreate this iconic comfort food experience at home, bringing a piece of British history and a whole lot of flavor to your dinner table. Whether you’re seeking a nostalgic treat or simply a deliciously crispy snack, these homemade fritters are sure to hit the spot.

• Spam Luncheon Meat: One 12-ounce (340 grams) can of classic Spam is ideal. This is the star of the show, providing its unique savory, slightly salty flavor.
• All-Purpose Flour: 1 cup (plain flour) forms the base of our crispy batter.
• Baking Powder: 1 teaspoon is crucial for giving the batter a light, airy texture and helping it crisp up beautifully.
• Black Pepper: To taste. Spam is already quite salty, so black pepper adds a pleasant depth without needing additional salt in the batter.
• Cold Beer: ¾ cup of any inexpensive lager or pale ale works wonders. The carbonation in the beer contributes significantly to a light and crispy batter, while its slight yeasty notes add a subtle flavor.
• Vegetable Oil: Approximately 6 cups, or enough to fill your frying pot about 1-inch (2.54 cm) deep. Oils with a high smoking point, such as canola, rapeseed, sunflower oil, or even peanut oil, are best for deep frying.

A complete, printable recipe card with exact measurements and detailed instructions can be found at the end of this article.

What Meat is Spam Fritters Made Of?

Spam fritters are, as the name suggests, made from SPAM. SPAM is a brand of canned cooked pork, made by the Hormel Foods Corporation. It typically consists of chopped pork shoulder meat, ham, salt, water, modified potato starch, sugar, and sodium nitrite. It’s a pre-cooked meat product, which makes it perfect for a quick fry.

1. Combine Dry and Wet Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and black pepper. Gradually pour in the cold beer while continuously whisking until a smooth batter forms. The “cold” aspect of the beer is important, as it helps create a thermal shock when it hits the hot oil, contributing to a crispier finish.

The ideal consistency for this fritter batter should be thin enough to easily coat a spoon, but not so thin that it runs off completely. It should cling lightly to the Spam slices without being overly thick or clumpy. Ensure there are no lumps for an even coating.

2. Batter Just Before Frying

It’s crucial to dip the Spam slices into the batter immediately before dropping them into the hot oil. Do not attempt to batter all the Spam pieces ahead of time. This prevents the batter from becoming soggy and ensures maximum crispiness. The goal is a fresh, effervescent coating that fries up beautifully.

You may find that you don’t use all the batter for a single can of Spam. This is perfectly normal! It’s always better to have a little extra batter on hand than to run out mid-recipe, ensuring every Spam slice gets a generous, even coating.

1. Prepare Your Frying Oil

Pour approximately 1-inch (2.54 cm) of your chosen vegetable oil into a cast iron Dutch oven or a heavy-bottomed pot. Place the pot on your stovetop over medium heat. Heat the oil gradually until it reaches a temperature of 375 degrees Fahrenheit (190°C). Use your meat thermometer to monitor the temperature closely; consistency is key for ideal frying.

3. Fry the First Batch

Once the oil reaches the target temperature of 375°F (190°C), it’s time to start frying. Work quickly: take one slice of Spam, immerse it fully in the batter to coat it, then gently lower it into the hot oil using a fork or tongs. It’s important to fry the Spam fritters in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy fritters. Typically, two batches work well for 8 slices of Spam. Continue to coat each slice just before it goes into the oil.

5. Fry the Second Batch

Before frying your second batch of Spam fritters, always check the oil temperature again with your thermometer. The temperature often drops after the first batch of cold food is added. Bring the oil back up to 375°F (190°C), and then repeat steps 3 and 4 with the remaining Spam slices. Enjoy your perfectly cooked, crispy homemade Spam fritters!