Spam fries (2-ingredients)
User Reviews
5
Spam fries (2-ingredients)
Description
Spam fries are made by slicing luncheon meat into finger-sized strips approximately ½ inch thick. The optional step of coating the slices in rice or corn flour helps to create a subtle crispness on the surface when fried. The fries are carefully shallow fried in neutral oil at a temperature hot enough to sizzle but avoid burning, turning multiple times to ensure even browning. The final texture features a tender interior with a lightly crispy exterior, enriched by optional garlic, onion, or chili powders mixed into the flour coating.
The recipe allows frying a portion of fries uncoated to provide textural variety. Moreover, the fries can be baked or air fried as a healthier alternative, with adjusted cooking times noted. Slicing thickness affects the crispness and frying management since thinner pieces tend to crisp better but may break more easily in oil.
Spam fries serve well as a savory snack or side, and the ease of preparation makes them accessible for casual cooking occasions. Flavored additions in the coating allow customization of spice levels to match personal taste preferences.
Ingredients
- 1 can luncheon meat Makes about 24 fries, sliced along longer side into ½ inch/about 1 cm fries
- neutral cooking oil Enough for shallow frying in a pan (or filling a deep-fryer if using 1, generic cooking oil
- rice flour Optional. Substitute: corn flour. Do not use all-purpose flour or glutinous rice flour.
- garlic powder Optional flavor. To mix into the rice flour if you want more spice, optional, etc
- onion powder
- chilli powder
Instructions
- Cut your meat into ½-inch fries.
- Dredge the pork in the rice or corn flour, shake off the excess and place on another plate.Repeat till all the fries are coated. (You can actually fry half coated and half uncoated for some variety, if you like!)Note: This is totally an optional step. It makes the SPAM slightly crunchier but not so much so that you must do it. (If you do, remember it's rice flour or corn flour. Do NOT use glutinous rice flour or all-purpose!)
- Heat oil in a pan till shimmering, then carefully place the fries in it.To save oil, I use a shallow layer of oil to fry the SPAM- just enough to make sure the meat doesn't stick! Note: place them in the pan carefully so you don't burn yourself! (Don't drop them.) You can add more to your pan than I did but make sure you don't overcrowd, or the temperature of the oil will fall and the fries won't be as crisp.
- Turn the fries (in the oil) 3 times, so that each side gets fried. It took me about 8 minutes per pan.
- Once fried, put on a kitchen towel to absorb the excess oil then serve. I highly recommend serving with Gochujang Mayonnaise or Sambal Aioli. Too much SPAM can be cloying and the acid in the 2 sauces helps to balance the flavor.
Notes
- Use rice or corn flour for coating to ensure a light crisp texture; avoid all-purpose or glutinous rice flour.
- Shallow frying with enough oil to prevent sticking helps control oil use and cooking.
- For deep frying, maintain oil temperature at 365°F (185°C) and fry for 4-6 minutes until golden.
- Air frying at 200°C (392°F) for 3-5 minutes per side offers a lower-oil alternative.
- Baking at 350°F (178°C) for 5-6 minutes per side can also be used.
- Slice thinner fries for more crispness but watch for breakage when deep frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 45g | 69% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 121mg | 40% |
| Sodium | 2397mg | 100% |
| Potassium | 695mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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