IndonesianMedium · Hot
Perkedel Crisp Potato Fritters with Shallot
Mashed potato is seasoned with fried yellow onion, garlic, nutmeg, cayenne, and white pepper, then pressed into little rounds that fry up with a crust that shatters and a center that stays creamy. Getting the seasoning right before you fry is the whole craft here — taste the mixture, adjust the pepper and cayenne, and trust your palate. Perkedel should taste like something, not just like potato.
Prep
20 min
Cook
25 min
Rest
10 min
Total
55 min
Method
Prep the Aromatics
1
Heat 2 tablespoons of sunflower oil in a small pan over medium heat. Add the minced shallot and garlic, stirring frequently, and cook until golden and fragrant, about 4 minutes. Let cool completely before mixing into the potato.
Form the Fritter Mixture
Shape and Coat
3
Divide the potato mixture into 8 equal portions. Shape each into a flat patty about 2 inches wide and 1/2 inch thick.
4
Spread the flour on one plate and the breadcrumbs on another. Lightly dust each patty with flour, then press both sides firmly into the breadcrumbs until fully coated. Place on a tray.
Fry to Perfection
5
Heat the remaining sunflower oil in a wok or deep skillet over medium-high heat to 350°F (175°C). The oil should shimmer and feel ready when a small breadcrumb sizzles immediately.
6
Carefully place 3-4 patties in the oil without crowding. Fry for 3-4 minutes per side until deep golden brown and crispy. Flip gently using a spatula.
7
Transfer finished perkedel to a plate lined with paper towels to drain. Repeat with remaining batches. Keep warm in a 200°F oven while frying the rest.
Serve
8
Arrange the crisp perkedel on a banana-leaf-lined plate or platter. Garnish with fresh cilantro leaves. Serve hot alongside steamed white rice and your favorite sambal — Dewi insists on it!
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
807
per serving
Calorie-dense · 807 kcalLow sugar · 3g
Protein
10g
Carbs
53g
Fat
63g
Sat. fat
7g
Fiber
5g
Sugar
3g
Sodium
790mg
VegetarianDiabetes FriendlyEnergy Focused
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
ACarbonAEU all-round· both agree
Water
0.1m³
Land
38Pt
Runoff
0.1g P
Sunflower oil drives 54% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
1
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderGolden
Aromas
HerbalSavorySmokyNutty
Safety & Storage
Cooking Temperature
Maintain frying oil at 350°F (175°C). Use a thermometer and test with a breadcrumb - it should sizzle immediately. If oil is too cool, fritters will absorb oil and become greasy; too hot and they'll burn before cooking through.
Cross Contamination
Use separate plates and utensils for raw egg handling and the coating station. Wash hands thoroughly after handling raw egg before touching other ingredients. Prevent flour/breadcrumb contamination of other surfaces.
Storage
Cool fritters completely before storing in airtight container. Refrigerate within 2 hours. Consume within 3-4 days. Reheat in oven at 375°F until crispy - avoid microwave which makes them soggy.
Handling
Use long tongs or slotted spoon when placing and removing fritters from hot oil. Never overcrowd the wok - fry 3-4 patties at a time to maintain oil temperature. Drain on paper towels immediately after frying.
Allergen Warning
This dish contains egg, wheat, and gluten. For allergen-sensitive individuals, verify all ingredient labels and consider dedicated cooking equipment to prevent cross-contact.
High Risk Population
Ensure egg is fully cooked throughout - no runny center. Fry to internal temperature of 165°F minimum. Not recommended for immunocompromised individuals if eggs are not pasteurized.
Equipment Safety
Use a heavy-bottomed wok or deep skillet for stable heat distribution. Never leave hot oil unattended. Keep baking soda and a lid nearby - in case of oil fire, turn off heat and cover to smother flames.
Pro Tips
Technique
The key to perkedel that shatter beautifully is making sure your mashed potatoes are completely dry and cool before mixing—any moisture and your fritters will splatter instead of crisp. And don't skip the flour dusting before the breadcrumbs; that thin layer is what creates the golden shell that holds everything together.
Substitution
While shallots are traditional and irreplaceable in my kitchen, you can substitute with 2 tablespoons of frozen shallot crisps if you're in a hurry, but please—never reach for pre-minced jarred onions, they just don't carry the same sweetness when they hit the hot oil.
From the chef
Perkedel earns its crust through patience — you fry the shallots and garlic until deeply golden before they ever touch the potato, and that caramelized fragrance carries through every bite. The mashed potato mixture gets seasoned hard with white pepper and nutmeg before it is pressed into rounds and coated in breadcrumbs. When these hit the oil, the crust shatters and the center stays creamy and savory. Taste the mixture before you fry. Adjust the pepper. Perkedel should taste like something, and the seasoning is your responsibility before any oil is involved. Serve with sambal — always.
TagsIndonesianCrispyDeep FriedComfort FoodVegetarianWeeknight DinnerPotatoShallot
AllergensEggsWheatGluten
Source: generated · May 30, 2026