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Foolproof Perkedel Kentang (Indonesian Potato Fritters) recipe! Crispy outside, soft inside, and guaranteed not to break apart when fried. Perfect for any meal.

Potato Fritters

Potato fritters, or perkedel kentang, are a classic Indonesian side dish offering a perfect blend of a crispy exterior and an incredibly soft interior. The savory flavor of mashed fried potatoes blends harmoniously with the fragrant aroma of shallots and garlic. This comfort food always manages to whet the appetite, whether enjoyed with a warm bowl of soto (traditional soup) or a plate of steamed white rice.
This perkedel recipe is highly practical and foolproof, making it an ideal choice for both daily home-cooked meals and culinary business production. The dough texture is designed to be firm and bind perfectly so it doesn't easily break apart when fried, yielding a temptingly crispy outer layer. Serve this special dish warm with sweet soy sauce chili dip or your family's favorite broth.
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Cook Time 45 minutes
Servings: 4 people (10-12 pcs)
Ingredients Method

Ingredients
  

Main Ingredients
  • 500 grams of potatoes (peeled)
  • 500 ml Cooking oil (as needed for frying)
  • 13 grams Whole Egg Powder Mix + 39 ml boiled water (For the dough mixture)
  • 13 grams Whole Egg Powder Mix + 39 ml boiled water For the outer coating dip
Seasonings & Aromatics
  • 4 shallots
  • 2 cloves of garlic
  • 2 tbsp fried shallots
  • 1/2 tsp ground pepper
  • Salt to taste

Method
 

  1. Fry & Mash the Potatoes: Heat enough cooking oil, then fry 500 grams of peeled potatoes until cooked and tender. Mash them immediately while still hot so the texture becomes perfectly smooth and lump-free.
  2. Sauté the Ground Spices: Crush or blend 4 shallots and 2 cloves of garlic, then sauté the paste in a little oil until it releases a cooked, fragrant aroma.
  3. Prepare the Egg Powder Solution: In a small separate container, dissolve 13 grams of Whole Egg Powder Mix with 39 ml of boiled water as the dough binder. Prepare a second solution with the exact same measurements (13 grams Whole Egg Powder Mix + 39 ml boiled water) in another dedicated bowl specifically for the dipping mixture.
  4. Mix the Main Dough: Add the sautéed spices to the bowl of mashed potatoes, then add 2 tbsp of fried shallots, 1/2 tsp of ground pepper, salt to taste, and pour in the first egg powder solution (13 grams Whole Egg Powder Mix + 39 ml boiled water). Mix all the ingredients until evenly distributed.
  5. Shape the Fritters: Take a small amount of the mixed dough, then shape it into a flat, compact round (yielding about 10 to 12 fritters) according to your desired thickness.
  6. Dip and Fry: Dip each fritter patty into the bowl containing the coating solution (13 grams Whole Egg Powder Mix + 39 ml boiled water), then carefully drop them into hot oil and fry over medium heat until the surface turns golden brown.
  7. Drain & Serve: Remove the cooked and firm fritters, drain the excess oil using a strainer or paper towels, then serve warm as a delicious side dish.