![Perkedel - Indonesian Potato Fritters](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/perkedel-indonesian-potato-fritters--59760e91-7319-488b-bb09-37ed5eb6b884.png)
Recipe
Perkedel - Indonesian Potato Fritters
Crispy Delights: Indonesian Potato Fritters with a Twist
4.7 out of 5
Indonesian Perkedel is a popular dish made from mashed potatoes mixed with aromatic spices, formed into patties, and deep-fried until golden and crispy. This recipe adds a unique twist to the traditional Perkedel, making it a delightful and flavorful appetizer or side dish.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using plant-based egg substitute), Gluten-free (if using gluten-free breadcrumbs), Dairy-free, Nut-free
Allergens
Wheat (if using regular breadcrumbs), Egg
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food diet
Ingredients
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4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
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2 shallots, finely chopped 2 shallots, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
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1 egg, beaten 1 egg, beaten
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1 cup breadcrumbs 1 cup breadcrumbs
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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
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1.In a large bowl, combine the mashed potatoes, shallots, garlic, ground coriander, ground nutmeg, salt, and black pepper. Mix well.
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2.Add the all-purpose flour to the potato mixture and mix until well combined.
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3.Take a small portion of the potato mixture and shape it into a small patty.
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4.Dip the patty into the beaten egg, ensuring it is fully coated.
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5.Roll the patty in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
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6.Repeat the process with the remaining potato mixture.
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7.Heat vegetable oil in a deep pan or skillet over medium heat.
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8.Carefully place the coated potato patties into the hot oil and fry until golden brown and crispy on both sides.
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9.Remove the fritters from the oil and drain on a paper towel-lined plate.
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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.
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