Corned Beef & Spiced Potato Fritters
Perkedel Kentang Kornet·(per-kuh-del ken-tang kor-net)
The Indo-Dutch Heritage: Diaspora Comfort Food
Perkedel is a masterclass in adaptation, a direct descendant of the heavy Dutch frikadel reborn through Indonesian ingenuity. Where European colonists demanded meat, local grandmothers made fluffy, starchy potatoes the star, spiking them with just enough canned corned beef to deliver a massive, savory punch. For kids who grew up in the States, the scent of these frying in the kitchen—heavy with caramelized shallots and warm nutmeg—is the undeniable smell of home. The secret to keeping them from turning to mush in the pan is simple and non-negotiable: never boil the potatoes. Frying them dry guarantees a lacy, crisp egg-batter crust that yields to a perfect, pillowy center.
Before you start
Gather and prepare your mis en place.
This recipe moves fast once the potatoes hit the oil, so ensure your shallots, garlic, and celery leaves are chopped and ready to go.
Ingredients
- Russet or Yukon Gold potatoes1 1/2 lb
- neutral oil1 cup
- shallots4 large
- garlic3 med cloves
- canned corned beef1/2 cup
- Chinese celery leaves1/4 cup
- scallions2 large
- ground nutmeg1/2 tsp
- ground white pepper1/2 tsp
- chicken or beef bouillon powder1 tsp
- kosher salt1/2 tsp
- eggs2 large
Method
- 01
Fry the potatoes until tender.
Pour enough neutral oil into a large skillet to reach a half-inch depth and heat over medium-high. Once shimmering, fry the potato cubes for 8 to 10 minutes until they are easily pierced with a fork and light golden brown. Transfer them to a large mixing bowl with a slotted spoon.
- 02
Sauté the shallots and garlic.
Pour off all but two tablespoons of the hot oil from the skillet. Add the sliced shallots and garlic, frying over medium-low heat for 3 to 4 minutes until deeply golden. This crucial step destroys the pungent bite of the raw alliums, leaving behind a deep, sweet foundation.
- 03
Mash the hot potatoes and aromatics.
Scrape the fried shallots, garlic, and any residual oil into the bowl with the potatoes. While everything is still piping hot, crush the mixture with a potato masher until mostly smooth, leaving a few rustic lumps for texture.
- 04
Fold in the flavorings and egg yolks.
Add the corned beef, chopped celery leaves, scallions, nutmeg, white pepper, bouillon powder, salt, and the two egg yolks to the potato mash. Mix thoroughly until the dough is deeply savory and highly seasoned.
- 05
Shape the fritters.
Roll about two tablespoons of the mixture between your palms to form a ball, then flatten it slightly into a thick patty about two inches wide. Repeat until all the dough has been used.
- 06
Coat in egg white and fry until crispy.
Lightly beat the egg whites in a small bowl until foamy, and heat a quarter-inch of oil in a clean skillet over medium heat. Dip each patty into the egg whites to fully coat, then lay them gently into the hot oil, frying for 2 to 3 minutes per side until a golden, lacy crust forms.
Notes
Respect the nutmeg.
In the American kitchen, nutmeg is usually relegated to holiday baking, but here it is the non-negotiable Indo-Dutch secret that makes the dish taste exactly like home.
Embrace the canned meat.
Using canned corned beef isn't a cheap shortcut; it is the historically accurate, deeply authentic preparation born from the legacy of pantry staples in modern Indonesia.
Divide and conquer the eggs.
Traditionalists put the rich yolk inside the dough for moisture, reserving the whites to create a pure, lacy, protective shell on the outside.
From Suburban Sambal.