Perkedel - Indonesian Potato Fritters

Ingredients

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 egg, beaten 1 egg, beaten
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the mashed potatoes, shallots, garlic, ground coriander, ground nutmeg, salt, and black pepper. Mix well.
2. 2.
   Add the all-purpose flour to the potato mixture and mix until well combined.
3. 3.
   Take a small portion of the potato mixture and shape it into a small patty.
4. 4.
   Dip the patty into the beaten egg, ensuring it is fully coated.
5. 5.
   Roll the patty in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
6. 6.
   Repeat the process with the remaining potato mixture.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium heat.
8. 8.
   Carefully place the coated potato patties into the hot oil and fry until golden brown and crispy on both sides.
9. 9.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
10. 10.
    Serve the Perkedel hot as an appetizer or side dish.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Shallots — Finely chop the shallots to ensure they distribute evenly throughout the fritters.
• Breadcrumbs — Use fresh breadcrumbs for the best texture and crispiness.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.
• Nutmeg — Grate fresh nutmeg for a more intense and aromatic flavor.

Tips & Tricks

• For extra flavor, you can add a handful of chopped fresh herbs like parsley or cilantro to the potato mixture.
• To make the fritters spicier, add a pinch of chili flakes or cayenne pepper to the potato mixture.
• If you prefer a lighter version, you can bake the fritters in the oven instead of frying them.
• Serve the Perkedel with a side of sweet chili sauce or a tangy yogurt dip for a delicious contrast of flavors.
• Leftover Perkedel can be refrigerated and reheated in the oven for a quick and tasty snack.

Serving advice

Serve the Perkedel as an appetizer or side dish alongside a main course. They pair well with grilled meats, steamed vegetables, or a fresh salad.

Presentation advice

Arrange the Perkedel on a platter, garnish with fresh herbs, and serve with a dipping sauce on the side. The golden brown color and crispy texture of the fritters will make them visually appealing.