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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
Perkedel Panggang - Oven Baked Potato Fritters

Perkedel Panggang - Oven Baked Potato Fritters

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 1 hour 15 mins

Serves: 16-20 patties

Print Recipe


  • 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


  1. Heat 4 tablespoon oil in a wok/pan, fry potato wedges until golden brown. Set aside.
  2. In a mixing bowl, mash the fried potatoes, then mix with salt, sugar, black pepper, nutmeg, scallions, and 1 egg.
  3. Divide the potato mixture into 16-20 equal portions. Shape each into a patty. Set aside.
  4. Heat 3 tablespoon oil in a wok/pan, add panko/bread crumb. Stir and cook until golden brown, set aside.
  5. Preheat oven to 400 F, line a baking tray with parchment paper. Set aside.
  6. 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.
  7. Bake the potato patties for 20 minutes. Serve hot.
Indonesian Pantry
Indonesian Kitchen


  • Lilly Lilly says:

    To consume less oil one can boil the potatoes first.

    • Anita Anita says:

      Yes, definitely :)

  • Mark Mark says:

    Would these be served with any kind of sauce or as is? They sound delicious! Look forward to trying them. :)

    • Anita Anita says:

      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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