Perkedel Kentang Kornet
The Indo-Dutch Heritage: Diaspora Comfort Food
If there is a smell that instantly grounds a first-generation Indonesian-American in the kitchen of their youth, it is the deeply savory, buttery aroma of perkedel frying in a hot wok. Born of Dutch colonial history and local ingenuity, these fritters stretch a humble spoonful of canned corned beef into a celebratory feast. But if you've tried making them with a standard Western croquette recipe, you have likely watched your potatoes violently disintegrate into the oil. The uncompromising grandmother’s secret is simple: never boil the potatoes. Frying them raw concentrates the starch and keeps the dough bone-dry, guaranteeing a perfect, golden crust every single time.
Before you start
Prepare the egg wash.
In a shallow bowl, lightly beat the whole egg and the extra egg white together with a small pinch of salt.
Ingredients
- Russet potatoes1 lb
- cooking oil2 cup
- shallots4 med
- garlic cloves3 med
- canned corned beef1/3 cup
- Chinese celery leaves2 tbsp
- salt1 tsp
- ground white pepper1/2 tsp
- ground nutmeg1/2 tsp
- chicken bouillon powder1/2 tsp
- egg yolk1 large
- egg1 large
- egg white1 large
Method
- 01
Fry the aromatics to build a sweet, caramelized foundation.
In a small skillet, heat two tablespoons of oil over medium-low heat. Fry the shallots until highly fragrant and light golden brown, adding the garlic in the last minute so it doesn't burn. Drain from the oil and set aside.
- 02
Fry the raw potatoes to guarantee structural integrity.
In a wok or deep skillet, heat about two inches of oil to 350°F. Carefully drop in the cubed potatoes and fry for 8 to 10 minutes until fork-tender with a golden crust. Frying keeps the potatoes dry; boiling forces water into the tuber, which will turn to steam and cause your fritters to explode later.
- 03
Mash the potatoes immediately while they are still steaming hot.
Use a potato masher or a sturdy fork to mash them until smooth but retaining a tiny bit of texture. Do not use a food processor, which will violently overwork the starches and turn them into unworkable glue.
- 04
Season the dough and bind it with the egg yolk.
Fold the fried aromatics, corned beef, celery leaves, salt, white pepper, nutmeg, and bouillon powder into the hot potatoes. Taste and adjust the seasoning if necessary. Once it has cooled slightly, knead in the egg yolk until evenly distributed.
- 05
Shape the mixture into thick, uniform patties.
Scoop about two tablespoons of the dough, roll it into a neat ball in your hands, and gently press it into a disk roughly 2 inches wide and 3/4-inch thick.
- 06
Seal the fritters with egg wash and fry until deeply golden.
Dip each patty into the prepared egg wash mixture to create a protective protein seal. Gently slide them into the hot frying oil, cooking 2 to 3 minutes per side and flipping only once to protect the delicate crust.
Notes
Chill the shaped dough for absolute insurance.
If you have the time, resting the shaped patties in the refrigerator for 20 to 30 minutes before frying helps the starches firm up, ensuring they will absolutely not break apart in the wok.
Respect the starch.
Do not substitute waxy red or fingerling potatoes for this recipe. They lack the necessary starch and hold too much water to bind properly.