How To Make Spam Fritters

When I first thought of writing a recipe for Spam Fritters, every time I suggested it to someone they were horrified, which is why I had to do it. I must admit that until now I hadn't eaten Spam in any shape or form since I was at school, and I can't find anyone else who admits to eating it either, but tins of Spam are on the shelves in every supermarket so somebody out there must like it. Maybe Spam is another one of those secret vices, like Pot Noodle and tinned spaghetti hoops, but because Spam is made from around 90% pork it's a pretty good source of protein in addition to being – I hate to say it – quite tasty. In fact, the worst thing I can say about Spam is that, unbelievably, it's even harder to get out of the tin than corned beef, so perhaps if the packaging wasn't potentially so hazardous and liable to cut your fingers off, even more people would eat it.

1. Step 1:

   Sift the flours together into a bowl and make a well in the centre; pour the cider into the well and gradually whisk in the flour to make a fairly thin, frothy batter.

2. Step 2:

   Cut the Spam into 4 thick slices and cut each slice in half to make 8 small squares.

3. Step 3:

   Warm enough oil in a large pan to just cover the fritters. Once the oil is hot enough, use a fork to dunk the fritters in batter then put them into the pan and fry for a very few minutes until the batter is crisp and just golden. Serve with baked beans and chips (what else?).