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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil potatoes in salted water until a fork pierces easily, about 15 minutes.
Step 2
Drain potatoes and let cool 2 minutes, then peel and mash in a bowl until smooth.
Step 3
Fold garlic, scallions, flour, turmeric, salt, and pepper into mashed potatoes until just combined.
Step 4
Heat oil in a heavy skillet over medium-high to 350°F (check with a thermometer or until a breadcrumb sizzles immediately).
Step 5
Scoop 2-tablespoon portions of potato mixture, gently flatten into cakes, and slide into hot oil in batches.
Step 6
Fry 2–3 minutes per side until deep golden brown and crispy, then transfer to paper towels.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
