Deep Fried Potato Fritters

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4

Ingredients

• Fritters mixture
• 2 tablespoon oil
• 500 gram potato, peeled and cut into wedges
• 1 egg
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon sugar
• ¼ teaspoon grated nutmeg (Indonesian: bubuk pala)
• 2-3 stalks of Chinese celery (Indonesian: daun seledri), thinly sliced (*)
• 1 scallion (Indonesian: daun bawang), thinly sliced
• 1 tablespoon deep fried shallot (Indonesian: bawang goreng)
• oil for deep frying
• Fritters coating
• 1 egg, lightly beaten
• 1/2 cup panko (Japanese bread crumbs)

Instructions

1. Heat 2 tablespoon oil in a skillet over medium high heat, add potato wedges into the hot skillet and cook until golden brown.
2. Transfer potato into a mixing bowl, mash with potato masher/fork, then mix with egg, salt, ground black pepper, sugar, grated nutmeg, Chinese celery, scallion, and deep fried shallot.
3. Divide potato mixture into 8-10 portions and shape each into patty.
4. Heat enough oil in a wok/pot for deep frying.
5. Once the oil is hot (about 170 Celsius / 340 Fahrenheit), dip each potato patty into egg and coat with panko. Deep fry in the hot oil until golden brown, set aside over a wire rack/strainer to remove excess oil. Serve hot.

Notes

• (*) Or finely chop one stalk of regular celery.