Perkedel Kentang

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Boil the potato pieces in salted water until very tender, about 15-20 minutes. Drain well and mash them thoroughly until smooth.

   Oko 20 min

   Napomena kuhara: Ensure there are no lumps for the best texture.

2. 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.

   Oko 3 min

3. 3

   Transfer the sautéed shallot and garlic to the mashed potatoes. Add the celery, egg yolk, ground nutmeg, ground white pepper, and salt.

   Oko 2 min

4. 4

   Mix all ingredients thoroughly until well combined. Taste and adjust seasoning if needed.

   Oko 1 min

   Napomena kuhara: The mixture should be firm enough to form into patties.

5. 5

   Divide the potato mixture into 8-10 equal portions. Shape each portion into a flat, round patty, about 1/2 inch thick.

   Oko 5 min

   Napomena kuhara: Wet your hands slightly if the mixture is too sticky.

6. 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).

   Oko 5 min

   Napomena kuhara: Use a thermometer to ensure the oil is at the correct temperature for even frying.

7. 7

   Dip each potato patty into the lightly beaten egg white, ensuring it's fully coated.

   Oko 1 min

   Napomena kuhara: This step helps create a crispy exterior.

8. 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.

   Oko 8 min

   Napomena kuhara: Overcrowding the pan can lower the oil temperature and make the fritters greasy.

9. 9

   Remove the perkedel kentang from the oil and place them on a wire rack lined with paper towels to drain excess oil.

   Napomena kuhara: Serve warm as a side dish or snack.