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
Bring the water to a boil with the salt. Add the potatoes and cook for about 15 minutes until soft, then drain well and let them steam dry for a few minutes.
- 2 liters water
- 1 tsp salt
- 800g potatoes
✅ Done when: a fork slides easily into the potatoes
Fry the shallots
Heat the oil in a frying pan over medium heat. Fry the shallots for 5–6 minutes, stirring often, until golden and crispy, then lift them onto paper towels.
- 3 tbsp oil
- 4 shallots
✅ Done when: shallots are golden brown and crisp
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
Bring the water to a boil with the salt. Add the potatoes and cook for about 15 minutes until soft, then drain well and let them steam dry for a few minutes.
- 2 liters water
- 1 tsp salt
- 800g potatoes
✅ Done when: a fork slides easily into the potatoes
Fry the shallots
Heat the oil in a frying pan over medium heat. Fry the shallots for 5–6 minutes, stirring often, until golden and crispy, then lift them onto paper towels.
- 3 tbsp oil
- 4 shallots
✅ Done when: shallots are golden brown and crisp
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
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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