chaos – glad to see your post! Can you tell us if it is true that in the UK, Indian food is the most popular "take-away" choice? I envision it to be like our love of Chinese take-out.
Spam fritters are a real cheap food option here in the UK. Not many chippies do them, it’s like jellied eels or pie and mash, once it was available everywhere but now you have to go looking specifically.
I love spam fritters and often make them, but most of the UK turns it’s nose up at Spam and it’s really gone out of fashion. I must admit a war time diet would suit me though, corned beef and spam, yum yum
I think as Asian/Italian food has permeated almost all domestic cookery, things like spam fritters are gradually going off the menu.
You should try ’em though, they’re gorgeous, and I survived off them when I was a student.
Yessir, Mr. Mayhaw. You would be correct. We have one in Round Rock, now. Of course, they aren’t as funky and fun as they used to be, having gone a bit "upscale", but you can still find some great deals on used AND new books.
Would that store be "Half Price Books"? I love that place.
Well, while we’re on the subject…
Yesterday, in a local used-book store, I bought a book; "SPAM: A Biography", by Carolyn Wyman. I mainly bought it ’cause it looks like it’s got a lot of great Americana in it, and I think it’ll be fun reading.
I did a little searching and found a recipie from this site: http://www.oldgreypoet.com
Spam fritters, old grey poet style
Ingredients: For two hearty servings you’ll need a 6oz tin of Spam, 2oz of plain flour, one small egg, a pinch each of salt and pepper, and 2 fl oz of non-fizzy beer. You can use milk or milk and water instead of the beer but I promise you that beer is best and a good dark London ale is best of all.
Make the batter first by mixing the flour, egg, salt, pepper and beer together in a bowl. It should be quite thick if it’s to stick to the Spam successfully and here it helps if the Spam and the batter are at room temperature rather than chilled from the store.
Slice the Spam into four slices, quite thick, and dip them into the batter, drain them on a wire rack for long enough to let the batter set a little, then dip them once more, just before frying.
I always shallow fry fritters of any kind. Somehow deep frying just doesn’t work, doesn’t make the crust all crunchy and tasty. It’s easy enough. Heat a little cooking oil in the frying pan until it’s good and hot, slide the fritters in gently and cook them for about two or three minutes each side until golden brown. If you fancy recovering some of the way things tasted when we were young then use pork dripping instead of cooking oil just don’t do it too often, and don’t tell your cardiac specialist.
Drain on crumpled-up kitchen paper and serve with mashed potatoes and the comfort vegetable of your choice I reckon tinned baked beans in tomato sauce are best for this kind of dish.
A lot of these good old home favourites are coming back in style, appearing in gourmet restaurants and such at ridiculous prices. Talk about money for old ham. On those occasions when I get all creative in the middle of cooking fritters I serve them with Colcannon mash garnished with spring onion, thinly sliced lengthwise, and my infamous cheat’s version of Boston Baked Beans dusted lightly with fresh ground black pepper. I saw this advertised on the menu in a posh London eating place not long ago at fourteen pounds a portion; I reckon the total cost per person is about fifty pence at ordinary retail prices.
How do you cheat at Boston Baked Beans? Oh, go, on then: Take a tin of ordinary baked beans in tomato sauce and heat gently on the hob just short of bubbling. Spoon in a good dollop of black molasses and a couple of squirts of Worcestershire sauce, stir gently and transfer to a small covered casserole. Bake in a moderate oven for about 20-25 minutes, being careful not to let the mix get too thick by evaporation. Remove the casserole lid, sprinkle very lightly with soft, dark Muscovado sugar and grill under a gentle heat until the sugar caramelizes. Don’t leave too long before you serve it, and don’t dish up too large a helping it’s very filling. Any left-over will re-heat perfectly in a steamer, and makes a delicious light lunch served on fresh, buttered toast. Float a poached egg on it if you’re really hungry.
I don’t know about spam fritters, but I do know about Spam in the UK. It became popular during WW II, as it was virtually the only meat that anyone could get (often supplied in bartering situations by US soldiers) and has remained popular with the middle class in Britain for the last fifty years.
According to the Spam website, Margaret Thatcher described Spam as a wartime delicacy (and if it’s good enough for Mags its good enough for you[:p])
The Spam website is alot of fun. The nice people at Hormel have a seriously good sense of humor about their fine meat product
Try this at home. It is the only Spam recipe on Epicurious
SPAM SUSHI (HAND ROLL)
Spam strips, cooked Sato-Shayu style
Nori (seaweed used to roll sushi)
Takuwan strips (Japanese pickled radish)
Wasabi (Japanese horseradish)
Wash and cook 3 cups Calrose rice. While still hot, season with Vinegar Sauce, or use packaged sushi mix such as Sushi!-No-Ko.
1/2 cup Japanese rice vinegar
1/2 cup sugar
1 teaspoon salt
Cook until sugar dissolves. Cool. Sprinkle half of vinegar sauce over hot rice; mix gently. Add more vinegar sauce to taste. Or follow instuctions onpackage mix.
Spam sliced or cubed.
1/4 cup shoyu
1/4 cup sugar
1/4 cup mirin (Japanese sweet rice wine)
Bring sauce to a boil in a small pan. Add Spam, lower heat, and cook 2-3 minutes.
TO ASSEMBLE SUSHI:
Cut a sheet of nori in half. Place nori on your left hand; add a small amount of rice. Add Spam and all or some of the other ingredients. Wrap nori around the filling and toll from left to right.
Our Favorite Recipes
The Argonne Elementary School PTA, San Francisco.
The Argonne Elementary School PTA, San Francisco
My wife and I went to Iceland three years ago and visited an Irish pub called the Dubliner. On the menu was the Spam Fritter. Being from Minnesota (the home of Spam), we gave it a try. It looked like a large mozzarella stick, and came with a red dipping sauce that was like a bland ketchup. The coating had a semi-sweet flavor, with a filling that would make even a true spam-advocate choke. Needless to say, that will be our last spam fritter adventure.
While doing my Saturday housekeeping, I was listening to the "Eastenders" program on BBC. In one scene that took place in a fish&chip shop, there was a huge poster advertising "Spam Fritters".
I am curious to see if any of y’all have done any roadfooding "across the pond" and can enlighten me on what in heck Spam fritters are, and WHY would anyone eat them?
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