Crispy Potato Cakes (Perkedel)
Golden, fried potato cakes with a fluffy interior and crispy exterior—a beloved Indonesian comfort food. Serve hot with sambal or ketchup for the perfect weeknight side or light dinner.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 5 whole potatoes, medium
- 3 whole garlic cloves, minced
- 3 whole scallions, sliced thin
- ¼ cup all-purpose flour
- ½ tsp turmeric powder
- 1.5 cups vegetable oil for frying
- 1 pinch salt and black pepper to taste
Instructions
- 1
Boil potatoes in salted water until a fork pierces easily, about 15 minutes.
- 2
Drain potatoes and let cool 2 minutes, then peel and mash in a bowl until smooth.
- 3
Fold garlic, scallions, flour, turmeric, salt, and pepper into mashed potatoes until just combined.
- 4
Heat oil in a heavy skillet over medium-high to 350°F (check with a thermometer or until a breadcrumb sizzles immediately).
- 5
Scoop 2-tablespoon portions of potato mixture, gently flatten into cakes, and slide into hot oil in batches.
- 6
Fry 2–3 minutes per side until deep golden brown and crispy, then transfer to paper towels.
- 7
Serve hot with sambal, ketchup, or sriracha on the side.
Tools you’ll need
- large pot
- colander
- mixing bowl
- fork for mashing
- 12-inch heavy-bottomed skillet or Dutch oven
- instant-read thermometer
- slotted spoon or spider skimmer
- paper towels
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