Irresistible Spam Fritters Recipe

I grew up thinking Spam was just something you sliced and fried up for breakfast with eggs. That’s how we always ate it at my house. When my friend made Spam fritters at a cookout, I couldn’t believe what I’d been missing all those years.

Turns out, there’s a whole world of Spam possibilities I never knew about. These fritters are basically Spam wrapped in a simple batter and fried until golden – and they’re way easier to make than you might think. Even if you’re not usually a Spam fan, these crispy little bites might just change your mind.

What Kind of Spam Should I Use?

Regular classic Spam is the traditional choice for fritters, but don’t feel limited to just the original variety. There are actually 15 different types of Spam available, from Lite to Hot & Spicy to Teriyaki. For this recipe, I’d stick with either classic Spam or Spam Lite if you’re watching your calories. The low-sodium version also works well, especially since you can always adjust the seasoning to taste. Just make sure to cut your Spam into even slices – about 1/4 to 1/3 inch thick is perfect – so they cook evenly and fit nicely in your batter.

Options for Substitutions

While Spam Fritters are pretty straightforward, here are some helpful swaps if you need them:

• Spam: This is the star ingredient, but you can try other canned meats like corned beef or even thick-cut ham if you’re not a Spam fan. Just make sure to cut them to similar thickness.
• Beer: Don’t want to use beer? Substitute with sparkling water or club soda for that same light, crispy batter. Regular water works too, but won’t give quite the same airy texture.
• Cheese: Cheddar and Swiss are great, but feel free to use any melting cheese like American, Gouda, or Provolone. Just avoid hard cheeses like Parmesan as they won’t melt properly.
• Dijon mustard: Yellow mustard, honey mustard, or even a spicy brown mustard work well here. Not a mustard fan? Try mayo, ranch, or your favorite dipping sauce.
• All-purpose flour: Self-rising flour can work – just skip the baking powder if you use it. For a gluten-free version, try rice flour or a gluten-free all-purpose blend, but the texture might be slightly different.

Watch Out for These Mistakes While Frying

The biggest challenge when making Spam fritters is getting the oil temperature wrong – too hot and you’ll burn the batter before cooking the Spam through, too cool and you’ll end up with greasy, soggy fritters. Keep your oil between 350-375°F (175-190°C) using a thermometer for the crispiest results. The batter consistency is another common issue – it should be thick enough to coat the back of a spoon but still drip off slowly; if it’s too thin, add flour tablespoon by time, and if too thick, add cold beer gradually. For the best texture, make sure your beer is ice-cold when making the batter, and don’t overmix – a few small lumps are actually good since they help create a lighter, crispier coating. Let the excess batter drip off for a few seconds before carefully lowering the Spam into the oil to prevent heavy, doughy patches.

What to Serve With Spam Fritters?

These crispy Spam fritters are super satisfying on their own, but they’re even better with some tasty sides! A simple Asian-style slaw with rice vinegar dressing adds a nice fresh crunch that balances out the richness of the fritters. I love serving these with some quick pickled vegetables or kimchi on the side – the tangy flavors work really well with the salty Spam. For a more traditional approach, you can’t go wrong with french fries or potato wedges and a side of sweet chili sauce or sriracha mayo for dipping. If you’re serving these for breakfast, some sunny-side-up eggs and steamed rice make it a complete meal.

Storage Instructions

Keep Fresh: Spam fritters are best enjoyed right after cooking when they’re hot and crispy. If you have leftovers, place them in an airtight container lined with paper towels and keep them in the fridge for up to 2 days. Just know that the batter coating won’t stay as crispy once refrigerated.

Make Ahead: You can slice the Spam and prepare the batter mixture up to a day ahead, keeping them separate in the fridge. The batter might thicken up a bit in the fridge, so you may need to add a splash more beer to get the right consistency when you’re ready to cook.

Crisp Up: To get some crispiness back in leftover fritters, pop them in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid using the microwave as it’ll make them soggy. A quick blast in an air fryer works great too – just 2-3 minutes at 350°F will do the trick!

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

For the fritters:

• Dijon mustard (for spreading, to taste)
• 1 can spam
• 4 cheese slices (American or cheddar work well)

For the batter:

• 1/4 tsp white pepper
• 1 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 tsp salt
• 1 cup cold beer (lager works best for a crisp batter)
• 1 tsp baking powder

For frying:

• oil for deep frying (vegetable or canola oil are great options)

Step 1: Prepare the Spam and Cheese

Begin by removing the spam from the tin, following the instructions on the can to ensure it comes out whole.

Place the spam piece onto a chopping board and slice it into 8 equal-sized wedges.

Achieve this by halving it (2), then halving those halves (4), and finally, halving each of those (8).

Lay each wedge flat and very lightly spread with about 1/2 teaspoon of Dijon mustard—just enough to help the cheese stick.

Place a slice of cheese on top of each spam wedge and firmly press it down so it adheres.

Step 2: Coat with Flour Mixture

In a bowl, combine flour with baking powder, white pepper, and salt.

Carefully, but thoroughly, coat each cheese-topped spam wedge (now a ‘fritter’) in the flour mixture, ensuring that the cheese remains intact.

This will help the batter adhere to the surface during frying.

Step 3: Heat the Oil

Pour 3-4 cups (750ml-1 liter) of oil into a deep pan and begin heating it to 180°C/356°F.

It’s essential to maintain a steady oil temperature for even frying, so monitor this as you prepare the batter and fry the fritters.

Step 4: Prepare the Batter

Once all the fritters are coated in flour, pour COLD beer into a separate mixing bowl.

Use a whisk to stir gently; avoid over-beating to preserve the carbonation and airiness of the batter—some small lumps are fine.

If the batter is too thin, mix in a few pinches more flour, or if it’s too thick, add a splash more beer.

Aim for a somewhat thin batter that can coat the back of a spoon.

Step 5: Batter and Fry the Fritters

Use a fork to lower each fritter into the batter, allowing it to become fully coated.

Carefully transfer the coated fritters into the hot oil, working in batches of 3-4 to prevent overcrowding.

Test the oil temperature occasionally to ensure it remains at 180°C/356°F, increasing heat as needed.

Allow each fritter to fry for a few minutes, then flip and continue cooking until golden brown.

Step 6: Drain and Serve the Fritters

Remove the cooked fritters from the oil one by one and place them on a wire rack with paper towels underneath (not directly on paper towels, as this will make them soggy).

Repeat the process with the remaining batch of fritters.

Serve your crispy spam and cheese fritters hot and enjoy!