Spam Fries with Spicy Garlic Sriracha Dipping Sauce Recipe

Spam: A canned cooked meat that is salty and flavorful, perfect for frying into crispy sticks.

Flour: Used to coat the spam sticks so they get a nice crispy crust when fried.

Frying oil: Needed to cook the spam fries until golden and crunchy.

Mayonnaise: A creamy base for the dipping sauce that balances the heat.

Sriracha: A spicy chili sauce that adds a flavorful kick to the dipping sauce.

Garlic: Minced fresh garlic gives the sauce a sharp, tasty punch.

One of the most important steps in making these Spam Fries is coating the spam sticks in flour before frying. Here’s how to do it so your fries come out crispy and golden every time:

1. First, make sure your spam sticks are dry. If they’re a little wet or sticky, the flour won’t stick well.
2. Put the flour in a shallow bowl or plate so you can easily roll the spam sticks in it.
3. Take each spam stick and gently roll it around in the flour until it’s fully covered. Don’t press too hard—you want a light, even layer.
4. Shake off any extra flour so it doesn’t clump up in the hot oil.

Doing this helps create a thin crust on the outside of the spam fries that gets nice and crispy when you fry them. Without the flour, the spam can get greasy or soggy instead of crunchy. Plus, the flour helps the fries turn a beautiful golden brown, which makes them look and taste even better.

When I first tried this recipe, I didn’t shake off the extra flour well enough, and the oil got kind of messy and foamy. After that, I made sure to tap off the extra flour before frying, and it made a big difference. Also, if you want to save time, you can coat all the spam sticks at once and then fry them in batches. Just don’t crowd the pan so the oil stays hot and the fries cook evenly.

This simple step makes frying spam so much easier and tastier, and it’s a little trick that really helps your fries turn out just right!

• spam - Substitute with turkey ham: Turkey ham offers a similar texture and savory flavor with less fat and sodium.

• flour - Substitute with cornstarch: Cornstarch provides a crispy coating when fried and is gluten-free.

• oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it ideal for frying.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with fewer calories and more protein.

• sriracha - Substitute with hot sauce: Hot sauce can provide a similar level of heat and tanginess.

• garlic - Substitute with garlic powder: Garlic powder can be used for a similar flavor profile when fresh garlic is not available.

• Allow the spam fries to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled spam fries in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to regain crispiness.
• For freezing, arrange the cooled spam fries on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen spam fries to a freezer-safe bag or container. Label with the date and use within 1 month for best quality.
• To reheat frozen spam fries, preheat the oven to 375°F (190°C). Place fries on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Store the spicy garlic sriracha dipping sauce in an airtight container in the refrigerator. It will keep for up to 1 week.
• If you prefer to freeze the dipping sauce, use a freezer-safe container. Thaw in the refrigerator overnight before serving. Stir well to recombine ingredients.

• Oven Method: Preheat your oven to 375°F (190°C). Place the spam fries on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until they are crispy and heated through. This method helps to retain their crunchiness.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Arrange the spam fries in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is quick and keeps the fries crispy.

• Stovetop Method: Heat a small amount of oil in a skillet over medium heat. Add the spam fries and cook for 2-3 minutes on each side until they are heated through and crispy. This method is great if you want to add a bit more crunch.

• Microwave Method: Place the spam fries on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may make the fries less crispy, but it is the quickest option.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the spam fries on the toaster oven tray and bake for 8-10 minutes, flipping halfway through. This method is convenient and helps maintain some crispiness.

• Cutting board: A sturdy surface for safely cutting the spam into fry-shaped sticks.

• Chef's knife: A sharp knife for slicing the spam evenly.

• Mixing bowl: A bowl to hold the flour for coating the spam sticks.

• Frying pan: A pan for heating the oil and frying the spam sticks.

• Tongs: A tool for turning the spam sticks in the hot oil to ensure even frying.

• Paper towels: For draining excess oil from the fried spam sticks.

• Small bowl: A bowl for mixing the mayonnaise, sriracha, and minced garlic to make the dipping sauce.

• Whisk: A utensil for thoroughly combining the ingredients of the dipping sauce.

• Measuring cups: For accurately measuring the flour, oil, mayonnaise, and sriracha.

• Garlic press: A tool for mincing the garlic clove efficiently.

Prepare ingredients ahead: Cut the spam into fry-shaped sticks and measure out the flour and oil before you start cooking.

Use a deep fryer: If you have a deep fryer, it can save time and ensure even cooking compared to a frying pan.

Make sauce in advance: Mix the mayonnaise, sriracha, and minced garlic for the dipping sauce ahead of time and refrigerate.

Batch frying: Fry multiple spam fries at once to reduce overall cooking time.