I’m pretty sure that every culture has its own version of
some sort mashed potatoes and fritters. Perkedel kentang is Indonesian potato fritter, found
everywhere from street hawkers to high-end
restaurants. It is a very popular Indonesian side dish that is great to be
eaten alone as snacks or served as a condiment to a special coconut chicken-based
soups (such as soto ayam and opor ayam) and nasi uduk.
The word ‘perkedel’ is actually a derivative of the Dutch
word ‘frikandel’, which is a deep-fried sausage that doesn’t have a casing and
is often sliced down the middle and stuffed with toppings. Indonesia was colonized by the Dutch, so
there is a lot of Dutch influence in the archipelago culinary.
Perkedel carries a lot of variations, but most contain
potatoes and ground meat. Another varieties of perkedel kentang are perkedel
tahu (tofu fritters) and perkedel jagung (corn fritters). Potato fritters are
our answer to mashed potatoes. It is mixed with spices, shaped into patties,
and then deep-fried. Potatoes have always been deep-fried until golden before
it was mashed. Not that healthy? Well, trust me, deep frying potatoes twice
gives the fritters extra kick.
Potato Fritters –
Indonesian style
For recipe in Indonesian,
click HERE
Ingredients:
·
500g potatoes, cut into smaller pieces
·
200g ground beef or corned beef
·
2 eggs, lightly whisked
·
2 tablespoons deep fried shallot (from 4
shallots)
·
1 tablespoon deep fried garlic (from 2 cloves
garlic)
·
1 stalk celery, finely chopped
·
1 stalk scallion, finely chopped
·
¼ teaspoon ground nutmeg
·
1 teaspoon salt
·
½ teaspoon
sugar
·
½ teaspoon ground pepper
·
Oil for frying
Directions:
1. Deep
fry potato pieces in hot oil until golden. Remove from heat and let cool on
paper towel.
2. Mash
potatoes till fine using a mortar and pestle or food processor.
3. Combine
mashed potatoes, fried shallots and garlic, celery, scallion, corned beef,
nutmeg, and pepper. Mix everything well together. Add salt and sugar to taste.
4. Shape
mashed spiced potatoes into round and flat patties.
5. Coat
patties with egg and deep-fry in hot oil until golden, about 2 minutes each
side.
6. Serve
warm.
Bahan:
·
500 gr kentang, iris tipis dan goreng sampai
matang
·
200 gr daging sapi cincang atau kornet
·
2 butir telur ayam, kocok lepas
·
2 sdm bawang merah goreng
·
2 sdm bawang putih goreng
·
1 batang daun seledri, iris halus
·
1 batang daun bawang, iris halus
·
¼ sdt bubuk pala
·
½ sdt merica
·
1 sdt garam
·
1 sdt gula pasir
·
Minyak untuk menggoreng
Cara:
1. Goreng
irisan kentang sampai matang, tiriskan dengan tissue makan.
2. Tumbuk
kentang sampai halus.
3. Campur
kentang halus dengan bawang merah dan bawang putih goreng, irisan daun
selederi dan daun bawang, kornet, bubuk pala, dan merica. Tambahkan garam dan
gula.
4. Ambil
adonan kentang, bentuk menjadi bulat pipih (atau sesuai selera).
5. Celupkan
dalam kocokan telur dan goreng dalam minyak banyak dan panas hingga matang. Sajikan selagi hangat.
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