This recipe for Wartime Spam Fritters is the last in my current VE Day 80 Ration Book and Vintage Recipes series.
VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers)
This recipe for Wartime Spam Fritters is the last in my current VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers) series of wartime recipes.
Spam Fritters are beloved, (or hated) not just from the war years, but from school dinners too, where they were served with either chips or mashed potatoes and baked beans.
I’ve been searching through lots of my old recipe books recently, looking at recipes that were the mainstay of the wartime years, mainly WWII, to commemorate VE 80 Day, on the 8th May.
I’ve always loved Spam Fritters, and my late mum used to serve them sometimes, but without the batter – just fried in a little oil, then served as part of breakfast or supper.
As well as being served throughout the war years, and for school dinners, you can still get these fritters in British fish & chip shops, and Greasy Spoon Caffs.
Today’s Wartime Spam Fritters recipe is from an old cookbook from the 1940’s and uses a very simple batter, mainly just plain flour and water – no egg or milk as may be used nowadays.
Serve these with mashed potato (or chips) with baked beans for a comforting lunch or tea time meal. They are also lovely when served for breakfast, as my mum used to do, with fried eggs.
Regular readers will know that we all enjoy SPAM® now and then, and it is a fabulous store-cupboard ingredient to have on hand, and it heloed feed the UK through WWII hardship and rationing.
These fried SPAM® Fritters provided essential protein and great taste during those difficult times, as it was never rationed.
This year marks EIGHTY FOUR YEARS since SPAM® Chopped Pork and Ham first hit our shores, and what better recipe to end my VE 80 Day series on, than with a spam recipe.
I hope you enjoy my last recipe for VE 80 Day – however, don’t forget I have lots of recipes on Lavender & Lovage, from WWI and WWII, as well as vintage and heirlom recipes too.
More Wartime Recipes
Vintage Recipes
Wartime Spam Fritters Recipe
Wartime Spam Fritters
Yield:
3 people
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
This recipe for Wartime Spam Fritters is the last in my current VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers) series of wartime recipes.
Spam Fritters are beloved, (or hated) not just from the war years, but from school dinners too, where they were served with either chips or mashed potatoes and baked beans.
I’ve been searching through lots of my old recipe books recently, looking at recipes that were the mainstay of the wartime years, mainly WWII, to commemorate VE 80 Day, on the 8th May.
I’ve always loved Spam Fritters, and my late mum used to serve them sometimes, but without the batter – just fried in a little oil, then served as part of breakfast or supper.
As well as being served throughout the war years, and for school dinners, you can still get these fritters in British fish & chip shops, and Greasy Spoon Caffs.
Today’s Wartime Spam Fritters recipe is from an old cookbook from the 1940’s and uses a very simple batter, mainly just plain flour and water – no egg or milk as may be used nowadays.
Serve these with mashed potato (or chips) with baked beans for a comforting lunch or tea time meal. They are also lovely when served for breakfast, as my mum used to do, with fried eggs.
Regular readers will know that we all enjoy SPAM® now and then, and it is a fabulous store-cupboard ingredient to have on hand, and it heloed feed the UK through WWII hardship and rationing.
This year marks EIGHTY FOUR YEARS since SPAM® Chopped Pork and Ham first hit our shores, and what better recipe to end my VE 80 Day series on, than with a spam recipe.
I hope you enjoy my last recipe for VE 80 Day – however, don’t forget I have lots of recipes on Lavender & Lovage, from WWI and WWII, as well as vintage and heirlom recipes too.
Ingredients
- 1 x 200g (7 ounce) tin SPAM®
- 80g (3 ounces) plain flour
- Cold water, to mix
- Dripping or vegetable oil, for frying
Instructions
1. Heat the dripping or oil on a medium high heat in a large frying pan and slice the SPAM® Chopped Pork and Ham. (You should get between
2. Mix the flour together with the water, adding it gradually, until you have a thick coating batter.
3. Dip the slices of SPAM® into the batter and carefully drop them into the hot dripping or oil.
4. Fry until the batter is golden brown, turning them over half way through frying, then remove and drain on paper towels, to remove the excess fat/oil.
5. Serve straight away with mashed potatoes, or chips and baked beans or peas.
Notes
For a fluffier batter, use Self-Raising flour.
An egg can be added for a more modern day batter mixture, that is richer than the wartime recipe.
For 5 to 6 portions:
1 x 340g (12 ounce) tin SPAM®
160g (6 ounces) plain flour
Water, to mix
Make and fry as above in main recipe.
Nutrition Information
Yield 3
Serving Size 1
Amount Per Serving
Calories 221Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 136mgCarbohydrates 32gFiber 1gSugar 0gProtein 6g
