Servings
Font
Back
Spam fries (2-ingredients)
5 from 93 votes

Spam fries (2-ingredients)

Spam fries are slices of luncheon meat cut into fry shapes and fried in oil until crispy. This recipe offers an optional coating of rice or corn flour mixed sometimes with spices to add a light crunch. The fries are shallow fried in neutral oil until browned on all sides. This method delivers a savory, slightly crisp snack or side dish that can be tailored in thickness and seasoning. For alternative cooking methods, baking or air frying can achieve similar results with less oil.

Prep Time
5 mins
Cook Time
15 mins
Servings: 2 people
Calories: 536 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: Asian, Fusion, American, Singaporean

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

    Cup of Yum
  1. Cut your meat into ½-inch fries.
  2. 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!)
  3. 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.
  4. Turn the fries (in the oil) 3 times, so that each side gets fried. It took me about 8 minutes per pan.
  5. 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

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%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 536

% 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.