Spam Fritters is a piece of Spam, battered and fried. It is a simple, humble meal. It was popular during World War 2 because of its convenience and affordability and was often served in school lunches.
During World War II, Spam was a common canned meat in rations and became a staple food for both soldiers and civilians. It was a shelf-stable protein source, essential when fresh food was not always available. Klik, the Canadian version of Spam, was created in the 1930s and became popular during wartime. It was said that miners in the 1930s would eat about one pound of canned meat per month.
Spam was introduced by Hormel Foods in 1937 as a way to sell pork shoulder meat that was considered waste. It was shipped overseas to troops as a reliable food source, and gained global popularity. According to Hormel, the makers of Spam, 133 million cans of Spam fed hungry soldiers overseas between 1940 to 1945. Spam reminds us of a time when canned meat was a necessity.
We enjoy Spam. I’ve grown up eating canned meats most of my life as it was affordable. It is not as cheap anymore, often around $5.97 per can, but can still be made into a variety of meals that can feed a family. These Spam fritters have a batter that keeps the meat tender and juicy while the batter’s crispy. The longer the fritters sit though, the less crispy it becomes. This is my new favorite way to have Spam!
Let’s get started!
Slice Spam. Combine flour and milk to make a batter. You can add seasonings if you like, I didn’t.
Dip slices of Spam into the batter.
Place in hot pan with a little lard or oil. Fry until golden, about 2 to 3 minutes.
Flip and cook other side until golden.
These may not look the best, but they’re delicious on a piece of toast!
Spam Fritters
1/2 cup flour
1/2 cup milk
1 can Spam, sliced
Mix flour and milk to make a batter. Dip Spam in to coat. Place carefully in a skillet with hot oil. Fry on each side 2 to 3 minutes or until golden.
enjoy from Our City Homestead to yours