Indonesian Potato Fritters (Perkedel Kentang)
Perkedel kentang Say it: per-KEH-del KEN-tahng
Perkedel kentang are Indonesian potato fritters found across the archipelago, from home kitchens to warung stalls. Mashed potato is mixed with sautéed shallots, garlic, and celery, seasoned with nutmeg and white pepper, then shaped into flat patties. Each one is dipped in beaten egg and fried until the outside turns crisp and golden while the center stays soft and fluffy. They are usually served as a side with rice, soto, or satay, and their savory, gently spiced flavor makes them a favorite everyday snack too.
Indonesian Potato Fritters (Perkedel Kentang)
Perkedel kentang
Pronounced per-KEH-del KEN-tahng
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free.
Allergens: contains egg, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Potato mixture
For coating and frying
Method
Put the potatoes in a pot and cover with the water by 1 inch (2.5 cm). Bring to a boil and cook for 15-20 minutes, until a knife slides in with no resistance. Drain and let steam-dry in the colander for 5 minutes.
Mash the hot potatoes with a potato masher or fork until smooth, then spread them on a plate to cool for 5 minutes.
Heat the 1 tbsp (15 ml) oil in a skillet over medium heat. Add the shallots, garlic, and celery and cook for 3-4 minutes, until softened and fragrant but not browned. Scrape into the potatoes.
Add the salt, white pepper, nutmeg, and egg yolk to the potato mixture and mix until evenly combined. If the mixture is sticky, chill it for 15 minutes.
With damp hands, shape the mixture into 16 oval patties, each about 2 inches (5 cm) wide and 1/2 inch (1.5 cm) thick.
Beat the 2 eggs in a shallow bowl. Heat the 1/2 cup (120 ml) oil in a large skillet over medium heat until it reaches 350°F (175°C) or a small piece of potato mixture sizzles immediately.
Dip each patty in the beaten egg, letting the excess drip back into the bowl, then place it in the hot oil. Fry in batches of 4-5 for 2-3 minutes per side, until golden brown and crisp at the edges.
Drain on a wire rack or paper towels and serve warm.
Regional variants
A popular richer version, perkedel kornet, folds canned corned beef into the potato mixture; some cooks also add chopped scallions or extra fried shallots for a deeper savory note.
Cook's notes
- Use starchy potatoes and mash them while hot; let excess steam escape so the mixture is not watery.
- If the potato mixture feels soft, chill it for 15 minutes before shaping—it will hold its shape better in the oil.
- Keep the oil at 350°F (175°C) and fry in small batches so the patties turn crisp instead of greasy.
Serve with
Steamed rice, soto, or satay, with chili sauce on the side.
Make ahead and storage
Shape uncooked patties and chill for up to 1 day; fry just before serving. Cooked perkedel keep for up to 2 days in the refrigerator and reheat in a dry skillet over medium heat.
