Succulent SPAM pieces covered in a crispy, light, and golden beer batter. Learn how to make this delicious British classic at home from scratch!
If you grew up in the UK, then you’re familiar with SPAM fritters. I’m guessing your Mum made them for tea, you bought them at the chippy, and you probably bought a few packs of frozen SPAM fritters at the supermarket!
If you’re not sure what SPAM fritters are, they’re just pieces of SPAM Chopped Pork and Ham battered in a light and crispy batter and then fried until golden. They’re so crispy, and taste really good!
It looks like the recipe came during WWII when there was a shortage of fish in Britain, so it was replaced with SPAM! And that’s also where my recipe comes from, it’s based on my crunchy beer battered fish recipe using the same batter but the fish is replaced with SPAM pieces.
The Ingredients
Here’s what you’ll need to make my delicious SPAM® fritters!
Plain flour (all-purpose flour) and baking powder are used, but you can substitute these 2 ingredients with self-raising flour if that’s what you have.
Any beer works here! It adds a great flavor, and when the alcohol burns as the fritters are being fried, the batter crisps up beautifully.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make SPAM® Fritters
- Cut the SPAM Chopped Pork and Ham into 8 thick slices.
- Heat the oil in a cast-iron pot with a kitchen thermometer, or in a deep fryer until it reaches 180°C/350°F.
- Make the batter: In a large bowl, whisk the flour with baking powder, salt, pepper, and beer.
- Dredge the SPAM pieces in flour, shake off any excess then dip in batter and lower down into the oil slowly. Fry in batches, 2-3 at a time.
- Deep fry for 3 minutes turning halfway through.
- Remove from oil, and place on a wire rack for the extra oil to drip. Do not drain on kitchen paper as the fritters might become soggy.
Now as your crispy SPAM fritters are ready, the question is, red or brown sauce? I prefer red!
Traditionally, these fritters are served with creamy mashed potatoes or crispy chips, and mushy peas or beans, and that’s exactly how I serve mine.
Top Tips
- The batter must be thick similar to a heavy cream consistency. Make sure that you don’t overwork the batter when mixing as bursting the fizzy bubbles will prevent your fritters from crisping up. A few lumps in the batter are ok.
- I recommend using cold beer for better texture. If you don’t want to use alcohol, substitute with fizzy soda water with a neutral flavour.
- Use fresh oil that has a high smoke point such as sunflower, rapeseed, or vegetable oil.
- Oil must be hot, if you drop the battered fritters in cold oil they will absorb the oil and become greasy so controlling the temperature of the oil is very important.
- If you have leftovers on the next day, I recommend reheating in an Air Fryer or a fan oven and the fritters will crisp up again.
More Delicious SPAM Recipes
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Beer Battered SPAM Fritters
Recipe Video
Ingredients
- 340g can SPAM Chopped Pork and Ham
- 1 cups (240g) all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon ground black pepper
- 1 cup 235ml beer
- oil for frying
For Serving:
- mushy peas
- creamy mashed potatoes
Instructions
- Cut the SPAM Chopped Pork and Ham into 8 thick slices.
- Heat the oil in a cast-iron pot with a kitchen thermometer, or in a deep fryer until it reaches 180°C/350°F.
- Make the batter: In a large bowl, whisk the flour with baking powder, salt, pepper, and beer. Make sure not to overmix the batter.
- Dredge the SPAM pieces in flour, and shake off any excess. It's important to get rid of any excess flour to get the right texture. Then dip in batter and lower down into the oil slowly.
- Deep fry for 3 minutes turning halfway through. Fry in batches, 2-3 at a time.
- Remove from oil, and place on a wire rack for the extra oil to drip. Do not drain on kitchen paper as the fritters might become soggy.
- Serve with mashed potatoes or chips and mushy peas.
Notes:
- The batter must be thick similar to a heavy cream consistency. Make sure that you don’t overwork the batter as bursting the fizzy bubbles will prevent your fritters from crisping up. A few lumps in the batter are ok.
- I recommend using cold beer for better texture. If you don’t want to use alcohol, substitute with fizzy soda water with a neutral flavour.
- Use fresh oil that has a high smoke point such as sunflower, rapeseed, or vegetable oil.
- Oil must be hot, if you drop the battered fritters in cold oil they will absorb the oil and become greasy so controlling the temperature of the oil is very important.
- If you have leftovers on the next day, I recommend reheating in an Air Fryer or a fan oven and the fritters will crisp up again.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tony Fenn says
Spam fritters are a taste of my childhood my mum cooked them often and using your recipe I decided to treat my wife who’s own mother never cooked them for her. She loves them and have became a staple food of Friday nights [the only day she allows me chips] Thank you and oh it’s brown sauce for me.