Perkedel

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title: "Perkedel" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["indonesian-cuisine", "fritters", "dishes-featuring-sweet-corn", "hors-d'oeuvres", "potato-dishes", "tofu-dishes"] description: "Indonesian vegetable fritters" topic_path: "geography/indonesia" source: "https://en.wikipedia.org/wiki/Perkedel" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Indonesian vegetable fritters ::

::data[format=table title="Infobox prepared food"]

Field	Value
name	Perkedel
image	File:Perkedel kentang tanpa daging.JPG
image_size	250px
caption	Perkedel kentang using potato
alternate_name	Bergedel, bergedil, begedil, bakwan jagung
country	Indonesia
region	Java, Sumatra
type	Fritter
served	Hot or room temperature
main_ingredient	Batter (wheat flour, corn starch, egg), chili pepper, corn, carrot, seasoning
variations	Perkedel jagung (maize), perkedel tahu (tofu), perkedel ikan (fish)
other	As a side dish, generally served with soto ayam
::

| name = Perkedel | image = File:Perkedel kentang tanpa daging.JPG | image_size = 250px | caption = Perkedel kentang using potato | alternate_name = Bergedel, bergedil, begedil, bakwan jagung | country = Indonesia | region = Java, Sumatra | creator = | course = | type = Fritter | served = Hot or room temperature | main_ingredient = Batter (wheat flour, corn starch, egg), chili pepper, corn, carrot, seasoning | variations = Perkedel jagung (maize), perkedel tahu (tofu), perkedel ikan (fish) | calories = | other = As a side dish, generally served with soto ayam Perkedel are vegetable fritters from Indonesian cuisine. They are most commonly made from mashed potatoes; however, there are other popular variations, such as perkedel jagung (peeled maize perkedel), perkedel tahu (tofu perkedel), and perkedel ikan (minced fish perkedel). The dish is called begedil in Javanese as well as in Malaysia and Singapore, suggesting that this fried dish was introduced by Javanese immigrants to Malaysia and Singapore.

Origin

Perkedel is believed to be derived from Dutch frikadellen, which is actually a Dutch meatball or minced meat dish. This was owed to Indonesian historical and colonial link to the Netherlands. Unlike frikadellen, the perkedel's main ingredient is not meat, but mashed potato.

Ingredients

Prior to mashing, the potato slices, however, are not boiled as that can cause the perkedel to be too mushy, but deep fried or baked instead. The mashed fried potato is mixed, as much as 1:1 ratio, with ground meat or corned beef. However, sometimes common perkedel contains less or no meat at all. The mixture is then mixed with chopped scallion and seasoned with white pepper powder, then shaped into flat round patties and dipped in egg yolk or beaten egg, before being deep fried.

Other than mashed potato, cabe rawit, spring onion, shrimp, fish, peeled corn, or mashed tofu fritters are also common as perkedel ingredients. ::figure[src="https://upload.wikimedia.org/wikipedia/commons/a/a4/Perkedel_Jagung_Jakarta.jpg" caption="bakwan jagung]]''"] ::

Serving

Perkedel is a popular dish, either for a side dish or an appetizer. In Indonesia, it is usually served with nasi kuning as part of tumpeng, soto ayam chicken soup to common sayur sop (vegetable-chicken soup).

References

References

1. "Indonesian corn fritters (perkedel jagung)". South China Morning Post.
2. Pepy Nasution. (February 2, 2012). "Potato Perkedel Patties Recipe". Indonesia Eats.
3. Rohmitriasih, Mimi. (2022-03-21). "Ternyata Begini Asal Usul Sejarah Perkedel Jadi Makanan Indonesia".
4. "Perkedel Kentang". Tasty Indonesian Food.

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::