Mom's Potato Fritters / Indonesian Perkedel Kentang

Indonesian Perkedel Kentang (Bergedil/Begedil)

Course: Appetizer, Side Dish
Cuisine: Indonesian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 18 pieces
Author: Marvellina
Mom's perkedel kentang are crispy on the outside, soft and savory on the inside. Perfect to snack on its own or to accompany many dishes. Also known as bergedil or begedil.
Print Recipe


  • 1 lb potato (peeled and diced into ½-inch square)
  • 4 oz ground pork/chicken optional
  • 1 tbsp corn starch
  • 1/2 cup chopped celery leaves
  • Salt and white pepper to taste

For frying:

  • Cooking oil for frying
  • 1 egg beaten


  • Deep fry the diced potato until cooked but not too brown or it will be hard to mash. Place them in a large mixing bowl and mashed with fork while still hot because it's easier to do so
  • Add pork and the rest of the ingredients, except for oil and stir to mix everything
  • Wet your hands to prevent the mixture from sticking to your hands. Form the mixture into balls, then flatten with your palm to about 1-inch thickness. Coat the perkedel in an egg you beaten earlier
  • Preheat a oil enough to deep-fry the perkedel.  When the oil is hot enough, lower the heat to medium so the perkedel won't get burn outside but with pork still uncooked inside. Deep fry until golden brown, it shouldn't take long, about 1 minute on each side or so. Keep your eyes on them as they may brown faster if your perkedel is smaller in size. Place on absorbent paper towel and serve warm or room temperature on its own or with other dish