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fritters fresh out the fryer on wire rack with ketchup blurred in background
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5 from 7 votes

Spam Fritters

Spam Fritters are an absolute British classic. Here I show you how to make them at home in the easiest and most delicious way possible! I recommend skimming through the recipe notes before getting started!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner
Cuisine: British
Servings: 8 fritters
Calories: 229kcal
Cost: £1.50 / $2

Equipment

  • 1 Large Pot/Deep Pan, for deep frying
  • Medium Sized Dish & Whisk (for batter)
  • Sharp Knife & Chopping Board
  • Wire/Cooling Rack
  • Kitchen Tongs
  • Paper Towels
  • Cooking Thermometer

Ingredients

  • 1x 12oz/350g can of Spam
  • 1 cup / 130g Plain/All Purpose Flour
  • 1 cup / 240ml COLD Beer (see notes)
  • 1 tsp Baking Powder
  • 1/4 tsp each: White Pepper, Salt
  • Oil, for deep frying (see notes)

Optional

  • 4 squares of Cheese, halved/sliced to the size of one fritter (Cheddar or Swiss work great)
  • Dijon Mustard, as needed

Instructions

  • Remove spam from tin (follow instructions on can, make sure it comes out whole). Place on chopping board and slice into 8 equal sized wedges. I find this easiest by halving (2), halving those halves (4), then halving each of those (8).
  • Lay each wedge flat and very lightly spread with dijon mustard (not too much, just enough for the cheese to stick ~1/2tsp). Lay each slice of cheese on top and firmly press down so it sticks to the spam.
  • Combine flour in a bowl with baking powder, white pepper and salt. Making sure the cheese stays intact, carefully (but thoroughly) coat each fritter in flour.
  • At this point pour 3-4cups/750ml-1litre oil in a deep pan and heat it to 180C/356F.
  • Once all the fritters are coated in the flour pour in the COLD beer. Use a whisk to stir (don't over beat or the bubbles with burst, some small lumps are fine). If you go OTT with the beer and it's too thin just mix in a few pinches more flour, vice versa with the flour. Again, you want the batter as airy and cold as possible so don't beat the hell out of it.
  • Use a fork to lower the fritters into the batter, allow them to fully coat, then carefully transfer into the hot oil. Work in batches of 3-4. You want to work fairly quickly as you want the batter to be as cold and bubbly as possible.
  • Once the fritters are in the oil the temp will drop, so try and keep it at a steady 180C/356F (increase heat as needed). Allow them to fry for a couple of minutes, then flip and continue cooking until golden. Remove one by one and place on a wire rack with paper towels UNDERNEATH (don't place straight on paper towels or they'll go soggy). Repeat with second batch.

Video

Notes

a) Beer - Really important the beer is left unopened in the fridge until the last minute. You want it nice and cold and bubbly so it makes the most crispy/airy batter. In terms of what beer to use I usually go for Fosters or Heineken but any lager beer will work. Beer works best as it gives a richer flavour and the alcohol burns off quick (so crispier batter) but a neutral flavoured soda water can sub at a push.
b) Oil - You need to use an oil with a high smoking point. Sunflower, vegetable and rapeseed all work well and are great for their neutral flavours. Peanut oil is great, but obvious injects a mild peanut flavour. Do not use olive oil.
c) Batter - Really important to not over mix the batter, you don't want to beat the bubbles out. Because it's a rough and ready batter, it's easily adjustable, so if you go slightly OTT with the beer you can easily mix in more flour to thicken. 
d) Tips for Deep Frying - If you're not confident with deep frying I recommend just testing with one in the first instance, then increase from there (up to 4 in the pan). Important to make sure the oil reaches temp before adding the fritters AND that it maintains, otherwise the fritters will absorb too much oil and they'll be oily/soggy.
e) Classic Spam Fritters - Classic spam fritters of course don't use mustard/cheese, so feel free to make these without and continue the recipe as stated.
f) Calories - Difficult to calculate how much oil is soaked up and how much batter is used, but nutrition based on using all the batter and 1/2tsp oil soaked up per fritter. No cheese or mustard.

Nutrition

Calories: 229kcal | Carbohydrates: 14.91g | Protein: 7.59g | Fat: 14.32g | Saturated Fat: 4.575g | Polyunsaturated Fat: 1.672g | Monounsaturated Fat: 7.642g | Trans Fat: 0.608g | Cholesterol: 31mg | Sodium: 601mg | Potassium: 190mg | Fiber: 0.5g | Sugar: 0.04g | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1.19mg