Perkedel Tempeh - Tempeh Fritters

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 300 gram tempeh, cut into 1 inch cubes
  • 1 Chinese cellery (Indonesian: daun seledri), thinly sliced
  • 1 scallion (Indonesian: daun bawang), thinly sliced
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Grind the following into spice paste
  • 5 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 2 red chilies (Indonesian: cabe merah keriting)


  1. Prepare a steamer and steam the tempeh cubes for 15 minutes.
  2. In a food processor, pulse the tempeh cubes until coarse paste.
  3. In a mixing bowl, combine tempeh paste with spice paste, Chinese cellery, scallion, egg, salt, and sugar. Stir until well mixed, then divide the dough into 12 portions and shape into either balls/discs/oblongs. I shaped mine into oblongs :)
  4. Heat enough oil in a pot for deep frying. Deep fry the tempeh balls/discs/oblongs until golden brown and crispy. Drain on wire rack/paper towel. Serve immediately.

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