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/360°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.
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.