Spam Fritters
Cuisines
Cooking Instructions
Cooking: 8 minutes
Notes:
A light dusting of garlic powder and white pepper directly onto the spam slices enhances the savoury depth of the meat before it is dipped into the batter.
The batter achieves its signature lift and crispiness through a simple reaction between baking powder and a splash of vinegar or lemon juice mixed into warm water, eliminating the need for carbonated water or beer.
Dredge each seasoned spam slice lightly in plain flour before dipping it into the thick, pourable batter to prevent the coating from sliding off in the hot oil.
Fry the battered spam fritters in hot oil over medium-high heat for approximately three to four minutes until the exterior turns beautifully golden brown and crispy.
Prepare Spam
Slice the can of spam into even portions, pat dry with paper towels to remove excess fluid, and dust lightly with garlic powder and white pepper.
Make Batter
Combine plain flour, baking powder, and a pinch of salt in a bowl, then stir in warm water and a splash of vinegar to create a thick, smooth, bubbling batter.
Coat
Dredge each seasoned spam slice lightly in plain flour, shake off excess, and dip thoroughly into the prepared batter until fully covered.
Fry
Carefully lower the battered spam slices into hot frying oil and cook for 3 to 4 minutes, turning occasionally until the batter is puffed, crisp, and golden brown.
Drain and Serve
Remove the fried spam fritters with a slotted spoon, drain excess oil on a paper-lined wire rack, and serve hot with malt vinegar and HP sauce.
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Ingredients
| Spam | 1 can |
| Garlic Powder | ¼ tsp |
| White Pepper | ¼ tsp |
| Plain Flour | For dusting |
| Oil | For frying |
| Plain Flour | 150 g |
| Baking Powder | 1 tsp |
| Salt | ½ tsp |
| Warm Water | 200 ml |
| Vinegar | 1 tsp |
