Introduction 📜
These Indonesian potato fritters, known as perkedel kentang, are golden and crispy on the outside with a soft, seasoned interior. Traditionally a popular street snack or side dish, they’re made from mashed potatoes, herbs, and fried shallots. This version omits pork and delivers all the flavor with added spices and texture from scallions and nutmeg. Served with a sweet and savory dipping sauce made with kecap manis and chili, they make a fantastic appetizer or party bite.
Nutrition Information 🧬
Calories: 230
Fat: 10g
Carbohydrates: 29g
Protein: 5g
Sodium: 410mg
Fiber: 3g
Quick Facts 📊
Cuisine: Indonesian
Prep Time: 15 min
Cook Time: 40 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store cooked fritters in an airtight container for up to 3 days.
Reheating: Reheat in a 375°F oven for 8–10 minutes or until crisp.
Freezing: Freeze uncooked patties on a tray, then store in a sealed bag for up to 2 months. Thaw before frying.
Serving Suggestions 🍽️
Serve with pickled vegetables, a light cucumber salad, or warm jasmine rice. Pair with iced jasmine tea or sparkling lime water for a refreshing finish.
Recipe Origins 📜
Perkedel kentang evolved from the Dutch “frikadel,” a fried meatball brought to Indonesia during the colonial era. Over time, locals adapted it with regional spices and made it meatless or vegetarian-friendly, turning it into a beloved comfort snack across the archipelago.
Common Mistakes ❌
Overcooking potatoes: Don’t let them brown while boiling, or they won’t mash properly.
Skipping the egg coating: It helps keep fritters intact and crispy.
Not draining shallots well: They may become soggy and greasy.
Recipe Variations 🔄
Vegetarian Option: Already meat-free.
Vegan Option: Replace eggs with flax eggs or aquafaba.
Gluten-Free Option: Confirm kecap manis and cornstarch are certified gluten-free.
Frequently Asked Questions 🔍
Can I use sweet potatoes instead?
Yes, but reduce the cooking time as they soften quicker.
What’s a good substitute for kecap manis?
Mix 3 parts soy sauce with 1 part molasses or brown sugar.
Can I bake these instead of frying?
Yes, bake at 400°F for about 20 minutes, flipping halfway through.
Ingredients
- For the Fritters Canola oil, for frying
- 4 small russet potatoes (about 1 lb 5 oz), peeled and cut into 1-inch pieces (about 3 cups)
- 4 small garlic cloves, peeled
- 2 medium shallots, thinly sliced (about 2/3 cup)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon ground white pepper, plus more to taste
- 2 tablespoons thinly sliced scallion (from 1 small scallion)
- 1 tablespoon cornstarch
- 1/2 teaspoon ground nutmeg
- 2 large eggs, beaten
- For the Dipping Sauce 1/4 cup kecap manis (sweet soy sauce)
- 1 tablespoon apple cider vinegar
- 1 to 2 small fresh Thai chiles, thinly sliced (about 2 teaspoons), plus more for garnish (optional)
Instructions
Step 1
Pour oil into a Dutch oven to a depth of 2 inches; heat over medium-high to 285°F. Add potatoes and garlic. Cook, stirring often, until potatoes are translucent and almost tender, 6–7 minutes. Transfer to a paper towel-lined plate. Mash until smooth in a large bowl.
Step 2
Return oil to 285°F. Fry shallots until golden brown, 5–7 minutes. Drain on paper towels. Season with salt and white pepper. Set aside.
Step 3
Add 1/4 cup fried shallots, scallion, cornstarch, nutmeg, 1/2 tsp salt, and 1/2 tsp white pepper to mashed potatoes. Mix until fully combined. Shape mixture into 12 equal patties, each about 1/2 inch thick.
Step 4
Place beaten eggs in a shallow bowl. Heat oil to 350°F. Dip each patty in egg to coat, then fry in batches until golden and crisp, 5–7 minutes per batch. Drain on paper towels and season lightly with salt and white pepper.
Step 5
Mix kecap manis, vinegar, and chiles in a small bowl for dipping sauce. Serve fritters garnished with remaining shallots and extra chiles if desired.
