Perkedel (Potato Fritters)
Soft potato patties mixed with fried shallots, spring onion, celery leaves and a little nutmeg, dipped in egg and fried until golden. A favorite side for soto ayam and rice dishes.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the potatoes
Boil the potatoes in salted water for 15 minutes until soft. Drain well and let them steam dry for a few minutes.
Fry the shallots
Heat 3 tablespoons of oil in a frying pan. Fry the shallots for 5–6 minutes, stirring, until golden and crispy. Lift them out onto paper towels.
Mash and mix
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Shape
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Dip and fry
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Serve
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Cook the potatoes
Boil the potatoes in salted water for 15 minutes until soft. Drain well and let them steam dry for a few minutes.
Fry the shallots
Heat 3 tablespoons of oil in a frying pan. Fry the shallots for 5–6 minutes, stirring, until golden and crispy. Lift them out onto paper towels.
Mash and mix
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape
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Dip and fry
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Serve
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The Story Behind the Dish
Perkedel comes from the Dutch word frikadel, a type of meatball. During Dutch colonial times, Indonesian cooks made their own version using potatoes, which were cheaper and easy to find.
Today perkedel is one of the most common side dishes in Indonesia, often served next to soto ayam or nasi kuning.
⭐ Why It's Famous
They are soft inside, golden outside and go with almost every Indonesian meal.
💡 Fun Fact
There are also corn perkedel (perkedel jagung) and tofu perkedel, but the potato version is the classic.
Indonesia, from Dutch roots
-6.21°S, 106.85°E
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