Side Dish

Perkedel Kentang

Name: Perkedel Kentang
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 500 g potato peeled and cut into 2-inch pieces; 2 pcs shallot finely chopped; 2 clove garlic minced; 40 g celery finely chopped; 1 pcs egg yolk; 1 pcs egg white lightly beaten; 0.5 tsp nutmeg ground; 0.25 tsp white pepper ground; 0.5 tsp salt; 3 cup vegetable oil for frying

These Indonesian potato fritters are a popular vegetarian side dish, often served alongside rice and other main courses. Mashed potatoes are seasoned with aromatic spices, formed into patties, and then lightly fried until golden brown.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 318 kcal

VegetarianGluten-free

Allergen information: may contain celery and eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, peeled and cut into 2-inch pieces
2 pcsshallot, finely chopped
2 clovegarlic, minced
40 gcelery, finely chopped
0.5 tspnutmeg, ground
0.25 tspwhite pepper, ground
0.5 tspsalt
3 cupvegetable oil, for frying

fritter mixture

1 pcsegg yolk

coating

1 pcsegg white, lightly beaten

Equipment

small pan · paper towels · masher · pot · large skillet · wire rack

The method

Step by step

1
Boil the potato pieces in salted water until very tender, about 15-20 minutes. Drain well and mash them thoroughly until smooth.
About 20 min
Cook’s note: Ensure there are no lumps for the best texture.
2
In a small pan, heat a tablespoon of vegetable oil over medium heat. Sauté the shallot and garlic until fragrant and softened, about 2-3 minutes.
About 3 min
3
Transfer the sautéed shallot and garlic to the mashed potatoes. Add the celery, egg yolk, ground nutmeg, ground white pepper, and salt.
About 2 min
4
Mix all ingredients thoroughly until well combined. Taste and adjust seasoning if needed.
About 1 min
Cook’s note: The mixture should be firm enough to form into patties.
5
Divide the potato mixture into 8-10 equal portions. Shape each portion into a flat, round patty, about 1/2 inch thick.
About 5 min
Cook’s note: Wet your hands slightly if the mixture is too sticky.
6
Pour the remaining vegetable oil into a large skillet or deep pot to a depth of about 1-2 inches. Heat the oil over medium-high heat to 350°F (175°C).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
7
Dip each potato patty into the lightly beaten egg white, ensuring it's fully coated.
About 1 min
Cook’s note: This step helps create a crispy exterior.
8
Carefully place the coated patties into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Overcrowding the pan can lower the oil temperature and make the fritters greasy.
9
Remove the perkedel kentang from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Cook’s note: Serve warm as a side dish or snack.

Per serving

Nutrition

72%Score

Calories: 317.8kcal
Protein: 4.6g
Carbs: 28.4g
Fat: 21.2g
Fibre: 3.6g
Sugar: 2.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover perkedel kentang in an airtight container in the refrigerator.

Reheating

Reheat in a toaster oven or air fryer until crispy, or in a microwave until warmed through.