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Perkedel Panggang - Oven Baked Potato Fritters
I am a huge fan of perkedel but I don’t make them often enough since I kind of hate deep frying. So I tried to come up with a way to bypass deep frying. In the past, I have successfully make Japanese croquette with an oven, so I applied the same principle in this recipe and come up with a fool proof way to make perkedel with oven and I think it is a huge success. From now on, I can avoid deep frying when I crave for perkedel, and I can easily double or triple the batch and it will take the same amount of time since I just put everything in the oven and they will all be done in the same time. Win!
Perkedel Panggang - Oven Baked Potato Fritters
Ingredients
- 4 tablespoon oil
- 3 potatoes (about 750-800 gram), peeled and cut into wedges
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 4 scallions, thinly sliced
- 1 egg
- 3 tablespoon oil
- 1/2 cup panko (Japanese bread crumb), or regular bread crumb
- 1/4 cup all purpose flour
- 2 eggs, lightly beaten
Instructions
- Heat 4 tablespoon oil in a wok/pan, fry potato wedges until golden brown. Set aside.
- In a mixing bowl, mash the fried potatoes, then mix with salt, sugar, black pepper, nutmeg, scallions, and 1 egg.
- Divide the potato mixture into 16-20 equal portions. Shape each into a patty. Set aside.
- Heat 3 tablespoon oil in a wok/pan, add panko/bread crumb. Stir and cook until golden brown, set aside.
- Preheat oven to 400 F, line a baking tray with parchment paper. Set aside.
- Flour each potato patty with all purpose flour, then dip into beaten egg, and finally coat with panko/bread crumb. Place on prepared baking tray. Repeat the same process with the rest of the potato patties.
- Bake the potato patties for 20 minutes. Serve hot.
Comments
To consume less oil one can boil the potatoes first.
Yes, definitely :)
Would these be served with any kind of sauce or as is? They sound delicious! Look forward to trying them. :)
Hi Mark, they are good as is, but we love to have them with sambal terasi or sambal bajak, and definitely a must when making soto.
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