Perkedel legend Bandung! PERKEDEL BONDON!
Perkedel
Bandung Bondon Potato Fritters
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas kentang lalu timbang 750 gr setelah dikupas.
- Potong kentang asal saja, jangan terlalu kecil.
- Kukus kentang kurang lebih 30 menit sampai empuk dan matang.
- Ulek 4 siung bawang putih besar bersama bawang merah sampai halus seperti sambal.
- Tumis bawang ulek dengan minyak secukupnya sampai kecoklatan dan wangi.
- Matikan api lalu tunggu sampai tumisan tidak panas lagi.
- Angkat kentang yang sudah empuk lalu hancurkan dengan garpu, sisakan sedikit tekstur kasar.
- Diamkan kentang sekitar 10 menit sampai suhunya turun.
- Masukkan 1 butir telur.
- Masukkan 75 gr tepung tapioka supaya teksturnya kenyal dan garing.
- Masukkan 2 batang daun bawang yang sudah diiris.
- Masukkan bawang tumis tadi ke dalam adonan.
- Bumbui dengan 3/4 sdt garam, 1/4 sdt lada, dan 1/4 sdt kaldu bubuk.
- Tambahkan 1/2 sdt ketumbar bubuk.
- Aduk dengan tangan sampai semua tercampur rata menjadi adonan kentang.
- Panaskan minyak yang cukup banyak dengan api sedang.
- Ambil adonan dengan sendok kira-kira 30 gr per buah lalu masukkan ke minyak panas.
- Balik perkedel sesekali supaya matangnya rata.
- Goreng sampai golden brown dan garing.
- Angkat lalu tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the potatoes and weigh out 750 g after peeling.
- Cut the potatoes roughly, not too small.
- Steam the potatoes for about 30 minutes until soft and cooked through.
- Pound 4 large cloves of garlic together with shallots until they look like a coarse sambal.
- Saute the pounded aromatics in a little oil until browned and fragrant.
- Turn off the heat and wait until the mixture is no longer hot.
- Take out the tender potatoes and mash them with a fork, leaving some chunks.
- Let the potatoes sit for about 10 minutes so the temperature drops.
- Add 1 egg.
- Add 75 g of tapioca starch for a chewy and crisp texture.
- Add 2 stalks of sliced spring onion.
- Add the sauteed aromatics to the mixture.
- Season with 3/4 tsp of salt, 1/4 tsp of pepper, and 1/4 tsp of stock powder.
- Add 1/2 tsp of ground coriander.
- Mix by hand until everything comes together into a potato dough.
- Heat a generous amount of oil over medium heat.
- Scoop out about 30 g of the mixture per fritter and drop it into the hot oil.
- Turn the fritters now and then so they cook evenly.
- Fry until golden brown and crisp.
- Lift them out and drain.
Cook Mode
Perkedel
Bandung Bondon Potato Fritters
Perkedel legend Bandung! PERKEDEL BONDON!
Perkedel legend Bandung! PERKEDEL BONDON!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas kentang lalu timbang 750 gr setelah dikupas.
- Potong kentang asal saja, jangan terlalu kecil.
- Kukus kentang kurang lebih 30 menit sampai empuk dan matang.
- Ulek 4 siung bawang putih besar bersama bawang merah sampai halus seperti sambal.
- Tumis bawang ulek dengan minyak secukupnya sampai kecoklatan dan wangi.
- Matikan api lalu tunggu sampai tumisan tidak panas lagi.
- Angkat kentang yang sudah empuk lalu hancurkan dengan garpu, sisakan sedikit tekstur kasar.
- Diamkan kentang sekitar 10 menit sampai suhunya turun.
- Masukkan 1 butir telur.
- Masukkan 75 gr tepung tapioka supaya teksturnya kenyal dan garing.
- Masukkan 2 batang daun bawang yang sudah diiris.
- Masukkan bawang tumis tadi ke dalam adonan.
- Bumbui dengan 3/4 sdt garam, 1/4 sdt lada, dan 1/4 sdt kaldu bubuk.
- Tambahkan 1/2 sdt ketumbar bubuk.
- Aduk dengan tangan sampai semua tercampur rata menjadi adonan kentang.
- Panaskan minyak yang cukup banyak dengan api sedang.
- Ambil adonan dengan sendok kira-kira 30 gr per buah lalu masukkan ke minyak panas.
- Balik perkedel sesekali supaya matangnya rata.
- Goreng sampai golden brown dan garing.
- Angkat lalu tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the potatoes and weigh out 750 g after peeling.
- Cut the potatoes roughly, not too small.
- Steam the potatoes for about 30 minutes until soft and cooked through.
- Pound 4 large cloves of garlic together with shallots until they look like a coarse sambal.
- Saute the pounded aromatics in a little oil until browned and fragrant.
- Turn off the heat and wait until the mixture is no longer hot.
- Take out the tender potatoes and mash them with a fork, leaving some chunks.
- Let the potatoes sit for about 10 minutes so the temperature drops.
- Add 1 egg.
- Add 75 g of tapioca starch for a chewy and crisp texture.
- Add 2 stalks of sliced spring onion.
- Add the sauteed aromatics to the mixture.
- Season with 3/4 tsp of salt, 1/4 tsp of pepper, and 1/4 tsp of stock powder.
- Add 1/2 tsp of ground coriander.
- Mix by hand until everything comes together into a potato dough.
- Heat a generous amount of oil over medium heat.
- Scoop out about 30 g of the mixture per fritter and drop it into the hot oil.
- Turn the fritters now and then so they cook evenly.
- Fry until golden brown and crisp.
- Lift them out and drain.
Cook Notes
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