These golden, crispy, white pepper–spiced potato fritters are Indonesia’s take on the Dutch frikandel, a pan-fried meatball. In this version from Lara Lee the potatoes are spiked with the earthy, sharp heat of white pepper and the sweet and aromatic crunch of fried shallots. A beaten-egg batter encases the fluffy, pillowy mash and keeps the perkedel’s exterior light and crispy. They’re served alongside a salty-sweet sauce. To make these vegetarian, omit the optional ground pork.
Ingredients
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1 tablespoon canola oil or vegetable oil (optional), plus more for frying
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4 small russet potatoes (about 1 pound 5 ounces), peeled and cut into 1-inch pieces (about 3 cups)
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4 small garlic cloves, peeled
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2 medium shallots, thinly sliced (about 2/3 cup)
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1/2 teaspoon fine sea salt, plus more to taste
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1/2 teaspoon ground white pepper, plus more to taste
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8 ounces ground pork (optional)
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2 tablespoons thinly sliced scallion (from 1 small scallion)
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1 tablespoon cornstarch
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1/2 teaspoon ground nutmeg
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2 large eggs, beaten
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1/4 cup kecap manis (sweet soy sauce)
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1 tablespoon apple cider vinegar
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1 to 2 small fresh Thai chiles (about 1/5 ounce), thinly sliced (about 2 teaspoons), plus more for garnish (optional)
Directions
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our oil into a medium Dutch oven to a depth of 2 inches; heat over medium-high until a deep-fry thermometer registers 285°F. Carefully add potatoes and garlic; cook, stirring often, until potatoes are translucent, almost tender, and have formed a skin (with no color), 6 to 7 minutes. (Avoid overcooking potatoes to golden brown — they will be difficult to mash.) Using a slotted spoon, transfer potatoes and garlic to a paper towel–lined plate to drain. Place cooked potatoes and garlic in a large bowl. Using a potato masher, mash just until potatoes are smooth and garlic is in small, soft pieces.
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Return oil in Dutch oven to 285°F over medium-high. Add sliced shallots; cook, stirring often, until golden brown, 5 to 7 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate to drain. Season with salt and white pepper to taste. Remove Dutch oven from heat, and set aside. (Do not discard oil from Dutch oven.)
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If omitting pork, skip to step 4. If using pork, heat 1 tablespoon oil in a large skillet over high. Add pork, and cook, stirring often, until lightly browned and crumbled, 3 to 4 minutes. Remove from heat; season pork with salt and white pepper to taste.
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Stir together potato mixture, cooked pork (if using), 1/4 cup fried shallots, scallion, cornstarch, nutmeg, salt, and white pepper until combined. Divide potato mixture into 12 equal portions. Using your hands, shape each portion into a 1/2-inch-thick patty, making sure each patty is smooth and free of any cracks. Transfer potato patties to a baking sheet lined with parchment paper.
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Place beaten eggs in a shallow bowl. Return Dutch oven to heat over medium-high; heat oil until deep-fry thermometer registers 350°F. Working in 2 batches, place potato patties in beaten eggs, turning to fully coat. Shake off excess egg, and add to oil. Cook until patties are golden brown and crispy, 5 to 7 minutes per batch, turning once halfway through cooking time. Transfer to a paper towel–lined plate using a slotted spoon, and let drain. Season lightly with salt and white pepper to taste.
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Whisk together kecap manis, vinegar, and chiles, if using, in a small bowl. Garnish fritters with remaining 1/4 cup fried shallots and additional chiles, if using. Serve fritters immediately with dipping sauce.
Note
Kecap manis is a thick, molasses-like sauce made from palm sugar and soy sauce popular in Indonesia. Find kecap manis at Asian grocery stores or online at 177milkstreet.com.