Perkedel

Perkedel is a popular Indonesian dish, often served as a side dish in many traditional meals. It is a type of fritter made from mashed potatoes and ground meat, typically beef or chicken. The mixture is then shaped into patties and deep-fried until golden brown.

History

The origin of Perkedel can be traced back to the Dutch colonial period in Indonesia, where it was influenced by the Dutch dish, Frikandel. The name "Perkedel" itself is a corruption of the Dutch word Frikandel.

Preparation

The main ingredients of Perkedel are potatoes and meat. The potatoes are boiled until soft, then mashed and mixed with ground meat, chopped onion, garlic, pepper, salt, and sometimes nutmeg. This mixture is then shaped into small patties and deep-fried. Some variations of Perkedel may also include chopped leek or celery for added flavor.

Variations

There are several variations of Perkedel across Indonesia, including Perkedel Jagung (corn fritters), Perkedel Tahu (tofu fritters), and Perkedel Tempe (tempeh fritters). Each variation uses a different main ingredient but follows the same basic preparation method.

Cultural Significance

Perkedel is a common dish in Indonesia and can be found in many traditional Indonesian meals. It is often served as a side dish with rice, sambal, and other Indonesian dishes. Perkedel is also commonly served during special occasions and celebrations, such as Eid al-Fitr and weddings.

See Also

• Indonesian cuisine
• Fritter
• Frikandel