Blogging Marathon-Perkedel Ketang

Today is Day 2 of the 3 day Blogging Marathon on Fritters. My recipe for the day is for Perkedel Ketang which is a potato based fritter from Indonesia.

It is yummy, easy and actually does not need too much oil. And as I write this, my two year old has already finished one and is in the process of cleaning off the next one. What more can I ask for?

2 Russett potatoes

2 garlic cloves

1 shallot

2 tbsp fresh or dried herbs

2 tsp – 2 tbsp corn flour ( See notes)

Salt

Pepper

2 tbsp Oil

1 egg

Boil potatoes so that it can be mashed completely without any lumps.

Grind garlic and shallot to fine paste.

Mash potatoes fully and add salt and pepper

Add the shallot, garlic mix to the potatoes.

Add the herbs and mix

Divide the potato mix into 8 to 10 pieces and flatten each to make thin patties

Sprinkle corn flour on all the patties

Heat the oil

Beat the egg in a wide mouthed vessel so that it is easy to dip

Dip each patty in beaten egg and place it in the oil

Patties should be half submerged in oil.

 

Remove when both sides are golden brown

Notes

1. You can use any other type of potatoes to make these fritters. The advantage of Russett potatoes is that it is easily mashable and also easy to shape.

2. If you are not using Russett potatoes then you may have to add some corn flour to the potato mix in order to be able to shape the patties.  The quantity of corn flour depends on the type of potatoes used.

3. The preferred method to grind garlic and shallot is by using mortar and pestle. But you can grind with a mixer or you can grate them.