Beer Battered Spam Fritters Recipes

SPAM FRITTERS

Steps:

• 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. It should be somewhat thin, but thick enough to coat the back of a spoon.
• 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.

BEER BATTERED SPAM® FRITTERS

Steps:

• 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.

BEER BATTER FOR FRITTERS

Steps:

• Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites.;

SPAM FRITTERS RECIPE

Steps:

• Open the spam and cut it into 6 slices.
• Heat some oil in either a wok (3-4cm deep) or a deep fat fryer to 170°-180°C or 340°-350°F.
• Mix together the flour, cornflour, baking powder, salt and powdered mustard.
• Whisk the beer into the batter taking care not to over mix, do not worry if there are a few lumps.
• Sprinkle a little flour over the sliced spam and pat off any excess.
• Dip the spam into the batter then drop the into the hot oil. You will need to batch fry, you will get 3 into a deep fat fryer or two into a wok.
• Fry for 2-3 minutes on each side, then transfer to some kitchen paper to absorb any excess oil.
• You can keep them warm in an oven whilst you finish frying.

BEER BATTER SHRIMP FRITTERS

Steps:

• 1. Mix beer, flour, cayenne, salt & black pepper together. Set aside for four (4) hours. I'm guessing at the measurements for the rest of the seasoning, so use less or more according to your taste.
• 2. Put the chopped shrimp in a container and sprinkle some Cajun seasoning on them - toss them well to get them all coated. Cover and refrigerate until ready to add to batter.
• 3. After four hours mix in the shrimp, green onions, parsley and garlic. *Tip: To test the batter for seasoning, mix up everything without the shrimp and just drop a little of the batter mixture into the hot oil. Taste and adjust if needed. If it's too spicy, add about 1/4 - 1/2 cup of both flour and beer to tame the heat, then take about 1/4 to 1/2 of the batter out and mix the shrimp into the remaining batter. Use reserved batter for something else like fish or onion rings.
• 4. Over medium heat add about 2 inches of oil in a heavy skillet. Heat until oil just starts to shimmer, or to 350* on a candy thermometer.
• 5. Drop by teaspoon size spoonfuls into the hot oil and cook until golden brown on both sides.
• 6. Remove from oil and drain on paper towel lined plate. Season with salt and pepper if needed. Serve hot with warmed https://www.justapinch.com/recipes/sauce-spread/jam/orange-pepper-jelly.html?p=68, or Remoulade sauce, and lemon wedges. C'est ci bon!

BATTER

Steps:

• Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
• Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.