Derived from the Dutch frikadel, adapted into Indonesian potato fritters during colonial times.
A shatteringly crisp egg-glazed shell gives way to a fluffy, savory potato center fragrant with nutmeg and sweet fried shallots. Little nuggets of beef and the freshness of celery make these moreish alongside any soupy dish.
Frying the potatoes before mashing drives off moisture, so the patties hold together and crisp instead of turning soggy when deep-fried.
Variations
Perkedel kentang (potato), perkedel jagung (corn), perkedel tahu (tofu), perkedel ikan (fish)
On the Palate
Where Perkedel sits in the Indonesian flavor cloud
Ingredients
Serves 4
How it's made
7 steps · 20 min
- 110 min
Peel, cube and fry or boil the potatoes until soft.
Watch outCook the potatoes well past soft so they're dry-fluffy — any leftover water makes the patties fall apart in the oil.
- 24 min
Mash the potatoes smoothly while still warm.
- 35 min
Fry shallots and garlic, then mix into the mash with nutmeg and pepper.
- 43 min
Fold in cooked minced beef and chopped celery and scallion.
- 53 min
Season, then shape the mixture into small flattened patties.
Watch outPress each patty flat and firm so it holds — loose, thick ones crack open when they hit the hot oil.
- 63 min
Dip each patty in beaten egg to coat.
- 78 min
Deep-fry until golden and crisp on both sides, then drain.
Watch outFry until both sides are deep gold and crisp before turning — flip too soon and the coating tears.
