Perkedel Kentang
In this recipe
About this recipe
Perkedel Kentang are golden potato fritters—soft and seasoned inside, crisp outside. They sit beside soto, rawon, or a simple plate of rice and eggs.
Indonesian home cooks often fry the potatoes before mashing for a sweeter, drier mash that holds its shape. Boiled potatoes work too if you dry them well.
Make a double batch. They disappear quickly from the plate, especially with children.
Prep & cook time
- Prep25 minutes
- Cook15 minutes
- Total40 minutes
- Servings20 pieces
- LevelEasy
Tools you need
- Frying pan
- Potato masher or fork
- Mixing bowl
- Slotted spoon
Ingredients
- 500 g potatoes
- 1 large egg, beaten (for the mash)
- 1 egg white or 1 beaten egg, for dipping
- 2 tablespoons fried shallots
- 2 tablespoons finely sliced celery leaves
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Oil, for frying the potatoes and the perkedel
Directions
- Peel and cut potatoes. Fry or boil until tender. Drain and let steam dry a few minutes.
- Mash while warm but do not overwork into glue. Cool slightly.
- Mix in beaten egg, fried shallots, celery, salt, and pepper.
- Shape into flat rounds about 1 cm thick.
- Dip each round lightly in egg white or beaten egg.
- Fry in medium-hot oil until both sides are golden brown.
- Drain on a rack. Serve warm.
Kitchen tips
- Drier mash = neater fritters.
- Wet hands when shaping to prevent sticking.
- Keep oil at medium heat so the outside does not brown before the center heats.
- Add a little ground beef or shrimp for a richer version.
Serve with
- Soto ayam
- Rawon
- Rice and sambal
- Sweet chili sauce
How to store
Best fresh. Refrigerate up to 2 days; reheat in a toaster oven or air fryer.
Common mistakes
- Over-mashing into a sticky paste that turns greasy when fried.
- Oil that is too cool, so the perkedel absorbs fat.
- Seasoning only the outside—mix salt into the mash.