Potato Fritters (Perkedel Kentang) Indonesian recipe


Indonesian cuisine features a lot of fried food. To accompany the main dishes, there are usually some fried food of some sort, like corn fritters, vegetable fritters, fried meat balls etc... They make perfect side dishes to the main meals, as a snack or treats for the kids.

This potato fritter (perkedel kentang) is another example. It is an unassuming, humble side dish that is tasty and filling. It is incredibly delicious eaten with Indonesian sambal (chilli sauce).

Soft and savoury on the inside and crispy on the outside, and extremely addictive!




Potato Fritters (Perkedel Kentang)

 Ingredients:

 3 potatoes
2 cloves garlic - minced
2 shallots - minced
1 egg
½ tsp salt
½ tsp ground nutmeg
white pepper
corn flour (optional)


Instructions:
  1. Peel potatoes and cut into large chunks, boil till soft (around 8 minutes)
  2. Drain and mash potatoes
  3. Add the rest of the ingredients (except egg) to the mashed potatoes and mix well 
  4. If mixture is too runny, add a little corn flour and mix until mixture can be used to form small patties. Let stand and cool before frying
  5. Beat egg on a separate bowl
  6. Heat enough cooking oil for deep frying
  7. Dip each patty into the beaten egg, then deep fry in batches until golden brown




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