Crispy Spam Fries: The Ultimate Crowd-Pleaser Snack
An Unbeatable Combination: Crispy Spam Fries (Spam Fries Recipe)
This is a delightful fried dish made with Spam and RICHEM (another popular canned ham brand in Korea). It’s the perfect treat for kids or a simple, satisfying appetizer that pairs wonderfully with drinks. The savory, salty flavor of the ham combined with a crispy coating makes it irresistible!
Ingredients
- 1 can (450g) Spam or RICHEM
- 100g All-purpose flour (about 1 cup)
- 2 Large eggs
- 100g Panko breadcrumbs (about 2 cups)
Cooking Instructions
Step 1
First, prepare your Spam or RICHEM. Open the can and remove the contents. Slice the ham into stick shapes, about 1 cm (0.4 inches) thick. Aim for a size similar to french fries for easy handling and eating.
Step 2
Next, briefly blanch the sliced ham in boiling water for about 30 seconds to 1 minute. This step helps to remove some of the excess oil and firms up the surface, preventing the ham from breaking apart too much during frying. After blanching, drain the ham and pat it dry with paper towels.
Step 3
Now it’s time to coat the ham. Prepare three shallow dishes: one with the all-purpose flour, one with the beaten eggs (you can whisk the eggs with a pinch of salt and pepper if you like), and one with the panko breadcrumbs. Dredge each piece of blanched ham first in the flour, ensuring it’s fully coated, then dip it into the egg wash, letting any excess drip off. Finally, coat it generously with the panko breadcrumbs, pressing gently to help them adhere. Ensure a good, even coating for maximum crispiness.
Step 4
Heat about 2-3 inches of cooking oil in a deep pot or frying pan to 170-180°C (340-355°F). Carefully place the coated Spam fries into the hot oil, being careful not to overcrowd the pan. Fry for about 3-5 minutes, or until golden brown and crispy. Turn them occasionally to ensure even cooking. Once fried to perfection, remove the Spam fries with a slotted spoon and place them on a wire rack or paper towels to drain any excess oil. Serve hot!
