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Perkedel Kentang - Potato Fritters
This is the most awesome and no-fail recipe to prepare Indonesian perkedel kentang/potato fritters. These fritters taste just like the ones in Indonesia.
Perkedel kentang (Indonesian potato fritters) is a ubiquitous everyday side dish in Indonesian, and is popular for lunch, dinner, or even as snacks! The humble perkedel is tasty and filling, and you will spot these everywhere in Indonesia, from street hawkers, tiny Mom-and-Pop family restaurants, all the way to fancy formal banquets.
Interestingly, the name “perkedel” is derived from “frikandel”, a Dutch term for deep-fried minced 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.
What are the ingredients to prepare perkedel kentang?
The main ingredient of a perkedel kentang is potatoes. I use Russet potatoes since they are the most common potatoes you can find, but any variety of potato that is suitable for deep-frying will be perfect to make perkedel.
Aside from potatoes, you will also need:
You can omit this if you want to keep the dish strictly vegetarian/vegan, but I highly recommend adding some ground beef for everyone else.
You can use a combination of these, or just pick one out of these to use as your main greens.
fried shallot flakes (Indonesian: bawang goreng)
This is non-negotiable, perkedel without fried shallot will lack major oomph, and you will be wondering why yours doesn’t taste as good as the ones you bought.
nutmeg (Indonesian: pala)
You can skip this, but I am almost certain once you try the perkedel version with nutmeg, you won’t ever want to skip this secret ingredient.
salt, pepper, and sugar
First step: Prepare perkedel kentang dough/batter/mixture
There are two major steps in preparing perkedel. The first step is to prepare the dough/batter/mixture, which is then used to shape into patties. The second step is the deep-frying of said patties after coated in egg and turn them into perkedel that we all know and love.
The first step to prepare perkedel involves these following process:
1. Deep-fry potatoes.
Peel and cut potatoes into 1-inch wedges, and deep-fry in hot oil until golden brown. You may see other recipes suggesting steaming or boiling, but you get the best perkedel texture by deep-frying.
2. Pan-fry ground beef.
Heat a little oil in a frying pan and fry the ground beef with a little bit of salt and pepper until fully cooked.
3. Mix potatoes with the rest of the ingredients.
Use a fork/potato masher to mash the deep-fried potatoes until smooth, then add the cooked ground beef, along with chives, bawang goreng (fried shallot flakes), nutmeg, salt, sugar, and pepper.
4. Shape into patties.
Gather all the potato mixtures into a ball, then divide it into 16 portions. Shape each into a patty shape. Arrange the shaped patties on a baking sheet and chill in the fridge for 1 hour.
Second step: Deep-fry chilled potato mixture patties into perkedel/fritters
The second step of perkedel making is much easier compared to the first step. Once you have chilled your potato patties for one hour, it is time to do the following:
1. Heat a pot of oil.
I highly suggest you have at least 2-inches of oil to deep-fry your perkedel.
2. Lightly beat 1-2 eggs.
Depending on the size of your egg, you may need up to two eggs, lightly beaten, to coat your potato patties.
3. Deep-fry potato patties.
Once the oil is hot. The easiest, no thermometer needed method, is to stick a bamboo chopstick into the hot oil. If you see bubbles around the chopstick, the oil is ready!
Coat each of the patties with some lightly beaten egg, then gently drop into hot oil and deep-fry until golden brown. Drain over a wire rack to remove excess oil.
Storing your leftover perkedel/potato fritters
Perkedel kentang/potato fritters are best served hot, just like any other deep-fried food. But I get it that making perkedel takes effort, and you may want to make a really big batch in one go and store them for later. Here is how to do it:
1. Only freeze cooked perkedel.
You may be tempted to freeze the shaped patties and deep-fry as needed, but I’ve tried it, and they’re not pretty! So you definitely want to only freeze cooked perkedel.
2. Freeze cooked perkedel.
You will want to arrange cooked perkedel on a lined baking sheet and freeze until solid. Once solid, it is best to transfer the frozen cooked perkedel into a ziplock bag.
3. Reheat with an oven/toaster oven.
To reheat/serve the frozen perkedel, bake frozen perkedel in a 180 Celsius (350 Fahrenheit) preheated oven, or a toaster oven, for about 10 minutes.
Perkedel Kentang - Potato Fritters
- 1 kilogram (~ 2.2 lb) potato, peeled and cut into 1-inch wedges
- 250 gram (~ 9 oz.) ground beef
- 1 1/2 teaspoon salt, divided
- 1 1/2 teaspoon ground pepper, divided
- 1 teaspoon sugar
- 1/2 teaspoon grated nutmeg (Indonesian: bubuk pala)
- 1/4 cup deep-fried shallot (Indonesian: bawang goreng)
- 1/4 cup finely chopped scallions/chives/Chinese celery (Indonesian: daun seledri) (*)
- 1-2 egg, lightly beaten
- oil for deep frying
- Prepare a pot of hot oil for deep frying. It is best if you have at least 2 inches of oil.
- Once the oil is hot, deep fry potato wedges until golden brown. Set aside over a wire rack to remove excess oil. (**)
- Heat 1 tablespoon of oil in a frying pan and fry ground beef with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper until fully cooked. Set aside.
- Transfer potatoes into a mixing bowl, and mash with a fork/potato masher until smooth. Add ground beef, 1 teaspoon salt, 1 teaspoon pepper, sugar, nutmeg, fried shallots, and chives/scallions/Chinese celery. Stir and mix until uniform and gather into a ball.
- Divide the mixture into 16 portions and shape into patties. Arrange on a baking sheet and chill in the fridge for 1 hour.
- Prepare a pot for deep frying. Once the oil is hot, dip potato patties in lightly beaten egg to coat, and deep fry until golden brown. Drain over a wire rack to remove excess oil.
- (*) You can use a mixture of these three, or just pick one of these.
- (**) If you have a thermometer, you want to start deep frying once the oil reaches 170 Celcius/340 Fahrenheit. For a no thermometer method, use a bamboo chopstick and stick it in the hot oil. If you see bubbles around the chopstick, the oil is ready.
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 ;)
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 :)
Priya Lakshminarayan says:
I loved this recipe...making it this weekend.
Caitlyn Erhardt says:
These look so good! Love all the process shots as well it makes it so easy to follow along with the recipe.
Heidy L. McCallum says:
I am loving this recipe so much! I have almost all the ingredients and want to make this tomorrow. Thanks for another awesome recipe idea!
Wow! These potato fritters look amazing. The mixture of spices looks perfect and I love fried shallots!!
Josi, I love fried shallots too. They make dishes taste so much better, even when I think they can no longer be improved, fried shallots will prove me wrong. :)
Sara Welch says:
What a great way to enjoy potatoes! Looking forward to trying this out; this looks amazing!
Delicious, Thank you so much for your kindness sharing your recipe. God bless you and all your family.
These look great. Do you think they'd freeze well for leftovers? Thanks!
Yes, you can freeze leftover perkedel. Please arrange cooked perkedel on a lined baking sheet and freeze until solid. Once solid, transfer the frozen cooked perkedel into a ziplock bag. To reheat/serve the frozen perkedel, bake frozen perkedel in a 180 Celsius (350 Fahrenheit) preheated oven, or a toaster oven, for about 10 minutes.
This recipe is delicious, I'm making them tomorrow night for dinner.
These look so flavorful. I love the recipes on your site! They are always unique and tasty!
We are big potato eaters and are always looking for a new way to make them! These sounds incredibly good!!
Krissy Allori says:
These look amazing. I love all the flavors and who doesn't love fried potatoes. Looking forward to trying them.
One heck of a fried potato patty. It's a bit more labor-intensive than korokke, but it's so totally chock full of flavor and texture (far more generously meaty than any restaurant ones, I'd figure) and the nutmeg gives it that extra dimension of richness... I can't quite describe it, but I can't imagine leaving it out.
The only thing to keep track of, is that if the first fry of the potatoes get too browned, they'll be a bit harder to mash. Otherwise, there's really nothing to it. Even though they're 'twice' fried, I didn't feel like they were any more greasy than any other fried potato thing. I also followed the advice to re-heat them in the toaster oven and they still come out really nice! That egg coating is a great crispy layer for all that potato goodness.
I used a 1/4 c measuring cup to press the patties into a more consistent shape (~about 3/4 full to yield 16), but I bet smaller balls would also make great appetizer bites as well. It's a gathering-size recipe, but since they re-heat well, it's also a nice starch/potato side for regular meals. I'd also like to try them with other meats.
Krissy Allori says:
These sound just so amazing. I love everything about it. I will be giving them a try very soon.
There were so many flavors in this dish, loved it! Will be making it again very soon : )
Tawnie Kroll says:
I had all of these ingredients on hand - such a delicious recipe, thank you!
I think I've never tried fritters like these. They look absolutely fantastic and I am sure they taste even better - yum!
Emily Liao says:
These potato fritters are so good and full of flavor! Made them last night with a side of salmon. Perfect hearty meal :)
Hello Anita, I tried making it tonite. Super yummy. Just like French fries but with lots of flavor. Question: why the potato didn’t stick when I tried to make patty out of it? I had to put an egg to bind it. How did u make yours stick? Btw, I steamed my potato instead deep fried it ;). Thank u for posting it.
Hi Jas, you guessed it correctly. Other than frying the potato, the mashed potato most likely will be hard to stick together, and will require an egg to help bind it together. I'm glad you figured out the solution to make the patties stick together. :)
Yum! Such wonderful flavors in these Perkedel Kentang! I love that I can make a large batch and freeze the cooked ones for a quick snack later.
These look so crispy and flavorful! It's hard for me to resist anything fried, so I think I'll be giving this recipe a try in the near future :)
Genevieve | Fitty Foodlicious says:
Indonesian potato fritters sound delicious! I love how easy this recipe is to make too. Pinning for later! :)
I have never tried this recipe that's for sure. So this is something I've got to try over the weekend - I am sure I will enjoy the process!
I made both your Soto Ayam Medan and the beef perkedel for dinner tonight. My family loved it, Thank you for sharing both recipes. Delicious!
I made it without the fried shallots and scallions/chives/celery since i didn’t have it at the time. I substituted the ground beef to canned corned beef. It still came out tasting pretty good. Thank you for the recipe.
Excellent recipe!! Love this!
Md Sayeed says:
Hi there! Thanks for sharing your recipe for Perkedel Kentang. It looks delicious and easy to make. I'm always on the lookout for new recipes to try, especially ones that use ingredients I already have in my kitchen like potatoes. I can't wait to give this a try and serve it as a side dish at my next dinner party. Thanks again for sharing!
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