 Perkedel kentang using potato | |
| Alternative names | Bergedel, bergedil, begedil, bakwan jagung |
|---|---|
| Type | Fritter |
| Place of origin | Indonesia |
| Region or state | Java, Sumatra |
| Serving temperature | Hot or room temperature |
| Main ingredients | Batter (wheat flour, corn starch, egg), chili pepper, corn, carrot, seasoning |
| Variations | Perkedel jagung (maize), perkedel tahu (tofu), perkedel ikan (fish) |
| Other information | As a side dish, generally served with soto ayam |
Perkedel are vegetable fritters from Indonesian cuisine.[1] Most common perkedel are made from mashed potatoes,[2][better source needed] yet there are other popular variations, such as perkedel jagung (peeled maize perkedel) and perkedel tahu (tofu perkedel) and perkedel ikan (minced fish perkedel). It is called perkedel in much of Indonesia; However, it is called begedil in Javanese as well as Malaysia and Singapore. This could suggest that this fried dish was introduced by Javanese immigrants to Malaysia and Singapore.
- ^ "Indonesian corn fritters (perkedel jagung)". South China Morning Post. Retrieved 31 January 2021.
- ^ Pepy Nasution (February 2, 2012). "Potato Perkedel Patties Recipe". Indonesia Eats. Archived from the original on 1 August 2021. Retrieved 15 July 2015.