Does anyone eat spam these days?

With food prices on the rise and many of us having to tighten our belts perhaps it’s a good time to revisit some of the old school staples?

According to TV chef Phil Vickery: “you can make very good dishes – simple stuff, without having to spend too much money. [So] don’t turn your nose up at some things you can buy canned or frozen.”

And spam is a ‘don’t knock it ’til you’ve tried it’ kind of dish.

Phil Vickery adds, “I vividly remember seeing the large aluminium trays stacked full of Spam fritters in the canteen. Every shop in my town served them in some way, shape or form.

Join us on Speakers corner – Do you love spam? Or does just opening the can fill you with horror? Do you still eat spam today? Perhaps you have never even tried it but would be willing to give it a go. Vote in our poll below this delicious recipe!

“They’re real Marmite things: you either love them or hate them. I hope this recipe brings back a few memories.”

Spam fritters and spring onion mash recipe

Ingredients:
(Serves 4)

500g frozen mashed potatoes
200ml milk
50g salted butter
4 spring onions, finely chopped
Vegetable oil, for deep-frying
340g can Spam, chilled
300ml sparkling water
200g self-raising flour
2–3 tablespoons cornflour

Spam fritters and spring onion mash from The Canny Cook, Phil Vickery

Method

Reheat the mash in a microwave-safe bowl according to the packet instructions and mix well.

Add the milk and butter, and then microwave for a few seconds to melt the butter. Mix well and taste for seasoning. Stir in the spring onions and set aside.

Heat the vegetable oil in a deep pan or wok to 180°C. Cut the Spam into four equal slices.

Place the flour in a bowl, add the sparkling water to the flour and then mix into a soft batter. Dust each slice of Spam with a little cornflour, then dip into the batter.

Carefully slide into the hot oil and cook for four to five minutes until browned and crispy.

Drain well on kitchen paper. Serve with the spring onion mash.