Homemade Spam Fritters (Two Ways)

Crispy, golden, and a little bit nostalgic. Spam fritters are one of those retro recipes that deserve a comeback. I’ll be honest, I never thought I’d make them for the channel, but once I did, I was surprised by how good they were! In this recipe, I’ll show you how to make classic Spam fritters and a cheesy mustard version that’s next-level delicious. Perfect for a quick lunch, a fun snack, or a trip down memory lane.

Watch The Recipe Video Below

Homemade Spam Fritters (Two Ways)

Ingredients

(Makes around 8 fritters from one 340g tin of Spam)

For the Batter:

150g x Plain Flour

225ml x Sparkling Water, Soda Water, or Beer

A pinch of Salt

A pinch of White Pepper

½ tsp x Turmeric (optional, for colour)

For the Fritters:

1 x 340g x Tin of Spam

Extra Plain Flour (for dusting)

1–2 tbsp x  Mustard (Dijon, English, or sweet mustard, your choice)

4 slices x Cheddar Cheese (optional, for the cheesy version)

Sunflower oil (or vegetable/avocado oil) for frying

Method

1. Make the Batter

In a mixing bowl, whisk together the flour, sparkling water (or your chosen liquid), salt, pepper, and optional turmeric until you have a smooth, lump-free batter. Set it aside to rest while you prepare the Spam.

2. Prepare the Spam

Open the tin (easier said than done, it might need a little persuasion!) and remove the Spam in one piece. Turn it on its side and slice it into 8 even pieces, about ½–1 cm thick.

3. Dust and Divide

Lightly coat half of the slices in plain flour, this helps the batter stick later.

For the remaining four slices, spread a thin layer of mustard on top. Place a slice of cheddar cheese over each mustard-coated piece, pressing gently so it sticks. Dust these in flour too, being careful to keep the cheese in place.

4. Heat the Oil

Pour sunflower oil into a deep frying pan or pot, enough for shallow frying. Heat to 180°C (350°F). If you have a deep fryer, even better.

5. Fry the Fritters

Dip each flour-dusted slice into the batter, letting the excess drip off before carefully lowering into the hot oil.

Fry for 2–3 minutes per side, or until golden and crisp. Transfer to a plate lined with kitchen paper to drain. Repeat with the cheesy mustard fritters.

6. Serve and Enjoy

Serve the fritters hot, the cheesy ones will have a gorgeous, gooey middle. Add chips, a fried egg, or even a bit of brown sauce on the side for the full nostalgic experience.

Cook’s Notes & Tips

• Turmeric is just for colour, so don’t worry if you skip it.

• Beer batter gives a slightly richer flavour if you want a pub-style fritter.

• The mustard and cheese version adds amazing flavour, think of it as a Spam toastie in fritter form.

• Reheat leftovers in an air fryer or oven to keep them crisp.

Final Thoughts

I wasn’t sure I’d enjoy Spam fritters again after all these years, but they turned out pretty amazing! Crispy on the outside, soft and savoury inside, and that cheesy version? A total winner. Hopefully this brings back some memories for you too and maybe even inspires you to give this classic comfort food another go.