time I suggested it to someone they were horrified, which is why
I had to put them in.
I must admit that until now I hadn’t eaten Spam in any shape
or form since I was at school, and I can’t find anyone else who
admits to eating it either, but tins of Spam are on the shelves in
every supermarket so somebody out there must like it. Maybe Spam
is another one of those secret vices, like Pot Noodle and tinned
spaghetti hoops (see also Trifle and Butterscotch Crunch in
Chapter 5, ‘Something Sweet’), but because Spam is made from
around 90% pork it’s a pretty good source of protein in addition to
being – I hate to say it – quite tasty.
In fact, the worst thing I can say about Spam is that,
unbelievably, it’s even harder to get out of the tin than corned beef,
so perhaps if the packaging wasn’t potentially so hazardous and
liable to cut your fingers off, even more people would eat it.
The batter in this recipe is very light and crisp so the fritters
won’t be too oily. One or two small Spam fritters will easily feed a
child and you’ll get eight from one tin of Spam. (This amount of
batter is more than enough for two tins.)
1 or 2 tins of Spam
4 tbsp plain flour
1–2 tbsp cornflour
1⁄2 pint (250 ml) cider
Oil
Method
1. Sift the flours together into a bowl and make a well in the
centre; pour the cider into the well and gradually whisk in the
flour to make a fairly thin, frothy batter.
2. Cut the Spam into 4 thick slices and cut each slice in half to
make 8 small squares.
3. Warm enough oil in a large pan to just cover the fritters. Once
the oil is hot enough, use a fork to dunk the fritters in batter
then put them into the pan and fry for a very few minutes until
the batter is crisp and just golden. Serve with baked beans and
chips (what else?).
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