Delicious Spam Fries

Growing up, Spam always came straight from the can to the frying pan in my house. A quick sear, and that was it. When my friend showed me Spam fries at her house after school one day, I couldn’t believe what I’d been missing all those years.

See, regular pan-fried Spam is fine, but turning it into crispy fries? That’s a whole different story. The trick isn’t complicated – you just need to know how to slice it right and get the temperature just where it needs to be. And unlike regular fries that can be pretty fussy about oil temperature, Spam fries are much more forgiving for beginners.

What Kind of SPAM Should I Use?

While the classic SPAM variety works perfectly for these fries, you’ve actually got several options to play with. The original SPAM gives you that traditional salty, meaty flavor that crisps up beautifully when fried, but you could also try SPAM Lite if you’re watching calories or SPAM Hot & Spicy if you want to add an extra kick. Just make sure to slice your SPAM into even-sized sticks (about french fry thickness) so they cook uniformly. If you’re opening a new can, let it chill in the fridge for about 30 minutes first – cold SPAM is easier to cut into neat strips than room temperature SPAM.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitution tips:

• SPAM® Classic: SPAM® is really the star here and gives these fries their unique taste and texture. While you could try other SPAM® varieties like Low Sodium or Hot & Spicy for different flavors, I wouldn’t recommend substituting with other meats as they won’t give you the same results.
• Peanut oil: If you have peanut allergies or can’t find peanut oil, vegetable oil, canola oil, or sunflower oil work great for frying. They all have high smoke points which is what you need here.
• Dipping sauce: The dipping sauce is where you can get creative! If you can’t find General Tsao sauce, try sweet chili sauce, plain ketchup, mayo, or even BBQ sauce. Mix mayo with Sriracha for a spicy kick, or try honey mustard for something different.

Watch Out for These Mistakes While Frying

The biggest challenge when making SPAM® fries is getting that perfect crispy exterior without burning – cutting your SPAM® too thin will result in overly crispy, dried-out fries, while too-thick pieces won’t achieve that satisfying crunch (aim for ¼-inch thick strips).

Temperature control is crucial: if your oil isn’t hot enough (it should be around 350°F), the fries will become greasy and soggy, but if it’s too hot, they’ll brown too quickly on the outside while staying cold inside.

A common mistake is overcrowding the frying pan – work in small batches to maintain oil temperature and ensure each piece has enough space to cook evenly, and don’t forget to let them drain on paper towels for a minute or two after frying to remove excess oil and achieve maximum crispiness.

What to Serve With Spam Fries?

These crispy spam fries are perfect for snacking, but you can easily turn them into a complete meal with a few simple sides. A fresh Asian-style slaw with shredded cabbage and carrots adds a nice crunch and helps balance out the saltiness of the spam. I like to serve these with steamed white rice or coconut rice if I’m making them for dinner – it’s a popular combo in Hawaii! For a casual game day spread, set these out alongside some macaroni salad or potato mac salad, just like they do at Hawaiian plate lunch spots.

Storage Instructions

Keep Fresh: These spam fries are best enjoyed right after cooking when they’re hot and crispy. If you have leftovers, put them in an airtight container and keep them in the fridge for up to 2 days. Just know they won’t be quite as crispy as when they’re fresh!

Save Sauce: Keep any unused dipping sauce in an airtight container in the fridge. The General Tsao sauce will stay good for about a week, while Sriracha ketchup can last up to 2 weeks when refrigerated.

Crisp Up: Want to bring back some crunch to leftover spam fries? Pop them in an air fryer at 350°F for 2-3 minutes, or spread them on a baking sheet and warm them in the oven at 350°F for about 5 minutes. They’ll get some of their crispiness back!

Preparation Time	10-15 minutes
Cooking Time	6-10 minutes
Total Time	16-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 20-30 g

Ingredients

• Peanut oil (for frying, yields crispy results)
• House of Tsang General Tsao Stir Fry Sauce (I love this for dipping, but sriracha ketchup is a great alternative!)
• 1 can Spam (12 oz)

Step 1: Prepare the Oil

Begin by heating about 4 inches of oil in a heavy pan or fryer.

Use a cooking thermometer to ensure the oil reaches the proper temperature of 350°F.

Maintaining this temperature will ensure your fries come out crispy and golden brown.

Step 2: Cut the SPAM® into Fries

Take the SPAM® Classic and cut it lengthwise into six even slices.

Then, take each slice and cut it further into 4 thick matchsticks.

This will create the perfect shape for frying.

Step 3: Fry the SPAM® Fries

In small batches, carefully place the SPAM® fries into the hot oil.

Fry them until they turn golden brown and crisp, which should take about 3 minutes.

Be sure not to overcrowd the pan or fryer, as this can lower the oil temperature and affect the frying process.

Step 4: Drain and Serve

Once the fries are cooked to perfection, remove them from the oil using a slotted spoon or tongs and let them drain on paper towels to remove excess oil.

Serve the warm fries with your choice of dipping sauces and enjoy your crispy creation!