Name: Indonesian Potato Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: 500 gram potatoes; 0.5 pcs Egg; 0.2 packets Fried Shallots; 1 stalk Chopped Celery; 0.5 tbsp Mushroom Stock; 50 gram Carrot; 0.25 bunch Spinach; 5 gram Garlic; 0.25 tsp Pepper; 25 gram Nutmeg; 0.25 tsp Salt; 1 bunch Celery

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Indonesian Potato Fritters

Author: food@nusawise.org Cooking Method: Boil or Fry, Deep Frying, Mash, Mix Cuisine: Jawa, Sumatra Barat

Difficulty: Advanced Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Cooking Temp: 170 C Servings: 5 Estimated Cost: $ 1.30 Calories: 280

Best Season: Suitable throughout the year

Description

These Indonesian Potato Fritters, known as Perkedel Kentang, are crispy on the outside and soft on the inside. Made from mashed potatoes mixed with spices, green onions, and sometimes ground meat or corned beef, they’re shaped into patties and pan-fried until golden brown. Perkedel is a beloved side dish in Indonesian households — perfect alongside rice, soups, or eaten as a savory snack. Easy to make and endlessly comforting!

Cooking Instructions for Perkedel (Potato Patties):

- Peel the potatoes, slice thinly, and boil until cooked.

- Mash the potatoes while still hot, pressing and mixing in the ground spices.

- Add fried shallots, egg, and chopped celery into the potato mixture and mix well.

- Shape the mixture into flat rounds.

- Dip each potato patty into egg white, one by one, and fry until golden brown.

Indonesian Potato Fritters

Indonesian Potato Fritters

Description

Ingredients

Cooking Instructions for Perkedel (Potato Patties):

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