Indonesian potato fritters with onion and spices — golden, fluffy, perfect snack.
Perkedel are Indonesian potato patties — mashed potatoes mixed with eggs, fried onions, and spices, then formed into small ovals and deep-fried until golden and fluffy inside, crispy outside. They're eaten as a snack, a side dish, or as part of breakfast nasi kuning (spiced yellow rice). The crispy exterior contrasts beautifully with the creamy, fluffy interior.
Serves 12
Combine mashed potatoes, eggs, shallots, garlic, fried onions, salt, pepper, and nutmeg.
Form into small ovals using your hands or two spoons.
Deep fry at 170°C until golden brown on all sides, about 3–4 minutes per batch. Drain on paper towels.
Serve hot or at room temperature.
Don't overmix the potato — you want it fluffy, not gluey.
Use a melon baller to shape perfectly even fritters.
Add cheese to the mix.
Bake instead of frying for a lighter version.
Refrigerate cooked perkedel for 2 days. Reheat by frying briefly.
Perkedel is a staple of Indonesian cuisine, eaten at every meal from humble homes to formal dinners, and served at the Independence Day feast.
Overmixing breaks down the potatoes. Mix just until combined, keeping the texture fluffy.
Per serving (90g) · 12 servings total
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