Savory Spam and Perilla Leaf Fritters: A Delicious Side Dish!
Making Spam and Perilla Leaf Fritters: The Perfect Blend of Flavor
Spam is a beloved ingredient for all ages, delicious on its own or grilled. But wrapping it halfway with fragrant perilla leaves, coating it in egg wash, and pan-frying creates an exceptionally flavorful dish. These fritters are not only a fantastic side dish for rice but also a wonderful accompaniment to Korean rice wine (makgeolli). Let’s make these delightful Spam and Perilla Leaf Fritters easily and deliciously at home!
Main Ingredients
- 9 Perilla leaves
- 1 can Spam (approx. 200g)
- 3 Eggs
- All-purpose flour (for dusting), as needed
Cooking Instructions
Step 1
First, prepare the Spam. Slice the Spam into approximately 1cm thick pieces. (Slicing too thinly may cause them to break.) Bring a pot of water to a boil, add the sliced Spam, and blanch for about 1-2 minutes to remove impurities and slightly reduce the saltiness for a cleaner taste. After blanching, rinse the Spam under cold water and drain thoroughly, ensuring no excess moisture remains.
Step 2
Wash the perilla leaves clean and trim off the stems. Pat them dry with paper towels. Lightly coat both sides of each perilla leaf with all-purpose flour. This thin layer of flour acts as a binder, helping the Spam to adhere and the egg wash to stick better.
Step 3
Take one floured perilla leaf, lay it flat, place a piece of prepared Spam on it, and then fold the perilla leaf to cover about half of the Spam. The aromatic essence of the perilla leaf will infuse into the Spam, adding a unique and delightful fragrance.
Step 4
In a bowl, crack 3 eggs and whisk them well, removing the chalazae (the white stringy bits). Dip the Spam-wrapped perilla leaves into the beaten eggs, ensuring they are coated evenly on both sides. Gently shake off any excess egg wash.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the egg-coated Spam and perilla leaf bundles into the hot pan. Pan-fry until the first side is golden brown, then flip and cook the other side until equally golden and crisp. Be mindful of the heat to prevent the perilla leaves from burning. Cook for about 3-4 minutes per side, or until the Spam is heated through and the leaves are nicely browned. Once cooked, place the fritters on paper towels for a moment to absorb any excess oil, making them even crispier.
