Perkedel (Indonesian Potato Fritters) – Crispy Outside, Soft & Flavorful Inside
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 (Makes about 12 fritters)
Cuisine: Indonesian
Course: Appetizer, Side Dish, Snack
What Is Perkedel?
Perkedel is a beloved Indonesian potato fritter inspired by Dutch frikandel. Unlike typical hash browns or potato pancakes, Perkedel features smooth mashed potatoes mixed with fragrant seasonings, shaped into patties, coated in beaten egg, and fried until beautifully golden. They're crispy on the outside, fluffy on the inside, and perfect as a snack, appetizer, or side dish. (Saveur)
Ingredients
For the Potato Mixture
2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
2 tablespoons vegetable oil
3 shallots, finely diced
2 garlic cloves, minced
¼ cup chopped green onions
2 tablespoons chopped fresh parsley or celery leaves
1 teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg
1 egg yolk
Optional Add-In
½ cup cooked ground beef (well-drained)
For Coating
2 large eggs, beaten
For Frying
Vegetable oil
Instructions
Step 1: Cook the Potatoes
Boil the potatoes in salted water for about 15–20 minutes until fork tender.
Drain well and let excess moisture evaporate for 5 minutes.
Mash until smooth.
Step 2: Cook the Aromatics
Heat 2 tablespoons oil in a skillet.
Cook the shallots until soft and lightly golden.
Add garlic and cook for another minute.
Remove from heat.
Step 3: Mix Everything Together
In a large bowl combine:
Mashed potatoes
Cooked shallots
Garlic
Green onions
Parsley
Salt
White pepper
Nutmeg
Egg yolk
If using ground beef, stir it in now.
Mix until evenly combined.
Step 4: Shape the Patties
Let the mixture cool slightly.
Shape into small round patties about 2½ inches wide and ½ inch thick.
Place on a tray.
Refrigerate for 20–30 minutes to help them hold their shape.
Step 5: Coat with Egg
Beat the eggs in a shallow bowl.
Dip each potato patty into the beaten egg, coating all sides evenly.
Step 6: Fry
Heat about 2 inches of oil to 350°F (175°C).
Fry the patties in batches for 2–3 minutes per side until golden brown.
Transfer to a paper towel-lined plate.
Serve immediately.
Serving Suggestions
Perkedel tastes amazing with:
Sweet chili sauce
Indonesian sambal
Garlic aioli
Tomato ketchup
Fried rice
Grilled chicken
Beef satay
Vegetable soup
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked fritters for up to 2 months.
Reheating: Bake at 375°F for 10–12 minutes or air fry for 5–6 minutes until crispy.
Tips for Perfect Perkedel
Use starchy potatoes for the fluffiest texture.
Drain potatoes well to prevent soggy fritters.
Chill before frying to keep the patties intact.
Don't overcrowd the pan.
Fry at 350°F for a crisp, golden crust.
Coat each patty completely with beaten egg before frying for the traditional finish. (Saveur)
Nutrition (Per Serving)
Calories: 220
Carbohydrates: 28g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Fiber: 3g
Sugar: 2g
Sodium: 390mg
FAQs
Can I make Perkedel ahead of time?
Yes. Shape the patties and refrigerate them for up to 24 hours before frying.
Can I air fry them?
Absolutely. Brush lightly with oil and air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
Can I make them vegetarian?
Yes. Simply omit the ground beef. The potato mixture is delicious on its own.
What's the difference between Perkedel and potato pancakes?
Perkedel uses mashed potatoes and aromatic seasonings, creating a softer, fluffier interior. Potato pancakes are usually made with grated potatoes and have a crispier, hash brown–like texture.
SEO Title
Authentic Indonesian Perkedel (Potato Fritters) Recipe – Crispy & Easy
Meta Description
Learn how to make authentic Indonesian Perkedel with mashed potatoes, aromatic herbs, and simple seasonings. Crispy on the outside, fluffy inside, and perfect as a snack, appetizer, or side dish.