Perkedel Potato Fritters
Crispy-edged Indonesian potato patties seasoned with nutmeg, celery, and fried shallots, pan-fried until golden. A beloved Indonesian comfort snack or side dish.
Ingredients
- 2 lbs russet potatoes, peeled, cubed
- 4 shallots, thinly sliced
- 2 cloves garlic cloves, minced
- 4 scallions, finely sliced
- 1/4 cup celery leaves (or flat-leaf parsley), finely chopped
- 2 large egg, beaten
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/3 cup vegetable oil
Instructions
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1
Boil 2 lbs peeled, cubed russet potatoes in salted water until very tender, about 15 minutes. Drain and mash thoroughly until smooth.
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2
In a small pan, heat 2 tablespoons of the vegetable oil over medium heat. Fry 4 thinly sliced shallots and 2 cloves minced garlic cloves until golden and fragrant, about 4 minutes. Remove with a slotted spoon and add to the mashed potatoes, reserving the cooking oil.
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3
Add 4 finely sliced scallions, 1/4 cup finely chopped celery leaves (or flat-leaf parsley), 2 beaten large egg, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp ground white pepper to the potatoes. Mix well until fully combined.
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4
Shape the mixture into oval patties about 1/2-inch thick (roughly golf-ball size).
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5
Heat the remaining 1/3 cup vegetable oil in the pan over medium heat. Fry the patties in batches for 3-4 minutes per side, until deep golden on both sides. Drain on paper towels.
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6
Serve warm.