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Perkedel Kentang is a classic Indonesian dish that brings together the comforting flavors of potatoes, shallots, garlic, and spices. The potatoes are deep-fried until tender and lightly golden, then mashed while still warm to create a smooth texture. Combined with aromatic fried shallots and garlic, celery leaves, and a blend of seasonings like mushroom bouillon, white pepper, and nutmeg, the mixture is shaped into small, flat patties. Coated in egg and fried to a golden...
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Peel and cut potatoes into chunks.
Deep-fry the potatoes until tender and lightly golden.
Thinly slice shallots and garlic, then fry until golden brown.
Mash the potatoes while still warm until smooth using a chopper.
Combine mashed potatoes, fried shallots and garlic, celery leaves, salt, mushroom bouillon, white pepper, and nutmeg.
Shape the mixture into small, flat patties.
Coat the patties with egg and fry over medium heat until golden brown.
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For a smoother texture, mash the potatoes while they are still warm.
Ensure the oil is hot enough before frying to achieve a crispy exterior.
Use only the celery leaves for a more delicate flavor.
Can I use other types of potatoes?
Yes, you can use any starchy potato variety for better texture.
What can I substitute for mushroom bouillon?
You can use chicken or vegetable bouillon as a substitute.
How do I prevent the croquettes from falling apart?
Ensure the mixture is well combined and the patties are coated evenly with egg before frying.
Can I bake these instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but the texture may differ slightly.
How do I store leftover croquettes?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or pan before serving.
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