Classic Spam Fritters - British style

Title / Presenter

Backyard Chef — Rick Classic Spam Fritters

Ingredients

• 1 can SPAM (quantity determines number of fritters; presenter sliced into six even pieces)
• Plain / all-purpose flour (for batter and light dusting of SPAM)
• Baking powder (mixed into the flour to make self‑raising)
• Water — warm-ish (presenter measured ~29.8°C). Use enough to make a thick but pourable batter.
• White vinegar or lemon juice — about 1 teaspoon (reacts with baking powder to create bubbles)
• White pepper to taste (black pepper is an acceptable substitute)
• Garlic powder — a pinch to season the SPAM slices
• Oil for shallow/deep frying (enough to fry the fritters)
• Optional: a pinch of turmeric for color

Substitutions and Variants

• Acid for the batter: white vinegar or lemon juice (both react with baking powder). Carbonated water or beer are not necessary.
• Pepper: white or black.
• Optional turmeric for color.
• “Scraps” (chip‑shop style): fry leftover batter spoonfuls as a separate side.

Equipment & Prep

• Can opener (or push SPAM out of the can), chopping board, knife
• Tray to hold sliced SPAM
• Kitchen towel / paper towel (to pat slices dry)
• Bowl and spoon for batter
• Frying pan / skillet with oil for frying
• Skewer (optional, for handling slices)
• Thermometer (optional — presenter used it to show water temperature)
• Wire rack + tray and kitchen towel for draining cooked fritters

Method — Step by step

1. Remove SPAM from the can and slice to desired thickness (presenter aimed for six even slices).
2. Place slices on a tray and pat both sides with a kitchen towel to remove excess fluid — this helps the flour/batter stick.
3. Lightly dust each SPAM slice with flour (only a light dust; don’t over‑coat). Season the slices with a pinch of garlic powder.
4. Make the batter:
   • In a bowl, mix plain/all‑purpose flour with some baking powder (to approximate self‑raising flour).
   • Add white pepper to taste and an optional pinch of turmeric.
   • Add warm-ish water to form a thick but pourable batter.
   • Stir in about 1 teaspoon white vinegar (or lemon juice) — the batter should show bubbles from the reaction with baking powder.
5. Heat oil in a frying pan. There is no specific oil temperature given — judge readiness by behavior: the oil should be hot enough that battered fritters puff/bubble and start to brown on contact.
6. For each fritter:
   • Dust the SPAM again if needed, dip into the batter to coat, and carefully place into the hot oil (presenter fried three at a time).
   • If any spots miss batter, spoon extra batter onto them while frying.
   • Fry, turning occasionally, until the batter is golden and cooked through.
7. Remove fritters to a wire rack set over a tray lined with kitchen towel to drain excess oil.
8. Make “scraps” by dropping spoonfuls of leftover batter into the oil and frying until golden; drain the same way.
9. Serve hot (see suggestions below).

Technique cues, timing & temperature notes

• Batter consistency: thick but pourable, with visible bubbles produced by vinegar + baking powder.
• Water temperature: use room/warm water rather than ice cold (presenter demonstrated ~29.8°C).
• Oil readiness: judged visually — battered pieces should sizzle, puff and bubble immediately on contact and go golden. Color is the primary cue for doneness rather than a set time/temperature.
• Cook until golden and crisp; turn to ensure even coloring.

Chef Tips & Common Mistakes

• Pat SPAM dry first so the flour/batter will stick.
• Lightly dust SPAM with flour before battering — avoid heavy coating.
• Season the SPAM itself (garlic powder) rather than over‑flavoring the batter if you prefer a cleaner batter flavor.
• A teaspoon of vinegar (or lemon) with baking powder produces sufficient leavening/bubbles — carbonated water or beer are unnecessary.
• Avoid using very cold water for the batter.
• If a fritter has a bald spot, spoon batter on while frying to fill gaps.
• Drain on a wire rack over a tray/kitchen towel to avoid sogginess and reduce cleanup.

Plating & Serving Suggestions

• Serve hot with mashed potato and peas (as shown by the presenter).
• Condiments: malt vinegar, a little salt, HP sauce.
• Serve “scraps” alongside as a chip‑shop style extra.

Variations (summary)

• Classic SPAM fritter (as above).
• Chip‑shop “scraps” — fried batter spoonfuls.
• Minor seasoning changes: turmeric for color; black pepper instead of white; lemon juice instead of vinegar.

Sources / Credits

Video: Backyard Chef — Rick (presenter). No other external sources referenced.