Daily Cooking Quest

Perkedel Kentang - Potato Fritters

A ubiquitous everyday side dish in Indonesian popular for lunch or dinner. The humble perkedel is tasty and filling, and is easily found everywhere, from street hawkers, little family restaurants, all the way to fancy formal banquet. Interestingly, the name is derived from “frikandel”, a Dutch term for deep fried mince meat patties. It becomes perkedel when we adopt it into our cuisine. Other varieties of perkedel also exist, such as perkedel tahu (tofu fritters), perkedel tempe (tempeh fritters) and perkedel jagung (corn fritters) to name a few.

Perkedel Kentang - Potato Fritters

Perkedel Kentang - Potato Fritters

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 16 patties


  • 500 gram potato
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon grated nutmeg (Indonesian: bubuk pala)
  • ½ teaspoon ground black pepper
  • 1 tablespoon finely chopped celery leaves (Indonesian: daun seledri) (*)
  • 1 tablespoon deep fried shallot (Indonesian: bawang goreng)
  • oil for deep frying


  1. Peel the potatoes skin, cut into quarters.
  2. Prepare a steamer and steam the chopped potatoes until tender, about 10 minutes, then mash in a mixing bowl.
  3. Add other ingredients except oil into the potato and mix well.
  4. Divide the mixture into 16 portions and make into patties.
  5. Prepare enough oil in a pot for deep frying. When the oil reach about 170 Celcius (340 Fahrenheit), deep fry the potato patties until golden.


  • (*) Can be substituted with scallions (Indonesian: daun bawang)


  • Chris says:

    Hi Anita May I know where did you get the grated nutmeg? Is it the same as ground nutmeg? Or can I skip it altogether for this recipe. Look forward to make these cute looking potato patties ;)

    • Anita says:

      Hi Chris, you can use ground nutmeg. If you own a microplane grater, you can use a whole nutmeg and use the grater to get grated nutmeg :)

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