Spam Fries

Spam Fries
Spam Fries
I usually cut the Spam into about 15 pieces so they resemble wedge fries. You can use any spices you want to season the flour. I like the paprika, garlic, and pepper, but you can let your imagination and taste buds run wild. When doing the dredging, I use my hands for the flour and breadcrumb stations. I use tongs for the egg station, however, as it can get a little messy. You want about 2 inches of oil in the bottom of a fairly large frying pan. The temperature should be about 350 degrees F. If you dont have a thermometer, you can drop a small bit of flour in, if it sizzles and bubbles, youll know the oil is up to temperature. Lastly, if you want the Spam fries a little healthier, you can use Spam light.
  • Preparing Time: 1 minute
  • Total Time: 1 minute
  • Served Person: 15
white meat free gluten free red meat free dairy free vegetarian pescatarian
  • for the sauce:
  • 2 beaten eggs
  • 1 cup of breadcrumbs
  • 1/4 tsp of garlic powder
  • 1 clove of garlic crushed
  • 1 can of spam cut into about 15 wedges
  • 3/4 cup of all-purpose flour
  • 1 tsp of paprika
  • 1/2 tsp of ground black pepper
  • 4 tbsp of mayonnaise
  • 2 tsp of dijon mustard
  • 1/2 tsp of lemon juice
  • Carbohydrate 0.0451733333333333 g
  • Cholesterol 24.816 mg
  • Fat 0.583146666666667 g
  • Fiber 0 g
  • Protein 0.738026666666667 g
  • Saturated Fat 0.181808 g
  • Serving Size 1 1 Serving (6g)
  • Sodium 8.21333333333333 mg
  • Sugar 0.0451733333333333 g
  • Trans Fat 0.0977973333333332 g
  • Calories 8 calories

My Unexpected Spam Fries Adventure: A Culinary Journey

As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and ideally, something the entire family will enjoy. This week, that meant venturing into uncharted culinary territory: Spam fries. Yes, you read that right. Spam. Fries.

I'll admit, the idea initially sounded…unappealing. Spam, that canned meat staple, transformed into something resembling a crispy, fried delight? It seemed almost sacrilegious. However, a quick search online revealed countless recipes and testimonials, each one more intriguing than the last. Intrigued (and slightly skeptical), I decided to give it a go.

The preparation was surprisingly straightforward. The process of breading and frying the Spam wedges was surprisingly meditative. The rhythmic dipping and frying, the satisfying sizzle of the Spam hitting the hot oil – it was surprisingly therapeutic. And the smell! That savory aroma filled my kitchen, promising a surprising culinary adventure. This wasn't the salty, mysterious can of mystery meat I had known growing up. This was something entirely new.

The result? Crispy, savory, and utterly addictive. The breading provided a satisfying crunch, while the Spam inside retained its characteristic salty flavor. The dipping sauce, a simple mixture of mayonnaise, Dijon mustard, garlic, and lemon juice, perfectly complemented the salty fries. It was unexpectedly delicious!

My kids, usually picky eaters, devoured them. Even my husband, a self-proclaimed Spam skeptic, admitted they were unexpectedly good. I served them with a side salad for a bit of lightness and balanced the meal, ensuring everyone had enough to satisfy their hunger. We laughed and chatted, the simple pleasure of a home-cooked meal, elevated by the unexpected success of this adventurous dish.

More than just a meal, it was a reminder. A reminder that sometimes, the most unexpected culinary adventures can lead to the most rewarding experiences. It was a delicious reminder that stepping outside of your comfort zone can sometimes lead to the most delightful surprises.

This recipe has now become a regular staple in our house. It's quick, easy, and the perfect way to use up those cans of Spam hiding in the pantry. And it's also a testament to the fact that simple ingredients, when prepared with a little creativity, can result in an unforgettable meal.

Next time you're looking for a fun and easy dinner idea, try making Spam fries. You might just surprise yourself. The experience is worth it. Just remember to have plenty of napkins handy because the flavor is so irresistible, it may result in messy eating.

Variations and Ideas

Feel free to experiment with different spices in your breading. Chili powder, cumin, or even Italian seasoning would all be delicious additions. You can also adjust the thickness of your Spam fries by cutting them into thicker or thinner wedges. To make them a little healthier, consider using Spam Light. You can also pair it with various sauces to enjoy different flavors.

So, what are you waiting for? Try it and let me know how you like it! Let’s discover more delicious possibilities together!

Step-by-step

    • Cut the Spam into the shape of French fries – about 15 wedge fries. Set them aside.
    • Add the flour to a mixing bowl. Add the paprika, garlic, and pepper. Stir until it’s well combined.
    • Crack the eggs into a second bowl, and the put the bread crumbs in the third bowl.
    • Using tongs or your hands, dredge the spam in the flour and roll it until it’s well coated. Next, put it in the egg mixture. Lastly, dredge it in the breadcrumbs. Set the pieces aside on a plate.
    • Add some oil to a frying pan. You’ll need it about 2 inches deep. Over medium-high heat, bring the oil up to about 350 degrees F. If you don’t have a thermometer, sprinkle a small bit of flour in the oil. If it sizzles and bubbles, the oil is up to temperature.
    • Place the spam fries in, in batches, and fry them for about 45 seconds on one side. Using your tongs, flip them, and fry them for an additional 45 seconds on the other side. Set them aside on a plate lined with a paper towel and repeat the process for the remaining batches.
    • Add the mayo, dijon mustard, garlic, and lemon juice in a bowl. Mix until it’s well combined.
    • Serve and enjoy your Spam fries and dipping sauce.
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