Cara Bikin Perkedel Kentang Agar Tidak Hancur

>Hello Sohib EditorOnline, welcome to my journal article about how to make perfect perkedel kentang! Perkedel kentang is a popular Indonesian dish made of mashed potatoes mixed with various spices and deep fried until crispy on the outside. However, one of the common problems when making perkedel kentang is that they can easily fall apart or break during cooking. In this article, I will share with you some tips and tricks on how to make perkedel kentang that will not fall apart. Let’s get started!

1. Choose the Right Potatoes

The first step to making perfect perkedel kentang is to choose the right type of potatoes. Not all potatoes are created equal – some are better suited for mashing and frying than others. In general, you’ll want to choose potatoes that are high in starch and low in water content. This will give you a drier and fluffier mashed potato mixture that will hold together better when fried.

Some of the best types of potatoes for making perkedel kentang include russet potatoes, Yukon gold potatoes, and Idaho potatoes. These potatoes are all high in starch and have a low moisture content, which makes them ideal for mashing and frying.

How to Choose the Right Potatoes

To choose the right potatoes for making perkedel kentang:

1. Look for potatoes that are firm and free of bruises or soft spots.
2. Avoid potatoes that are sprouting or have green spots, as these can contain a toxin called solanine that can cause stomach upset.
3. Choose potatoes that are high in starch and low in water content, such as russet potatoes.

2. Cook the Potatoes Properly

The next step to making perfect perkedel kentang is to cook the potatoes properly. Overcooked or undercooked potatoes can lead to a mixture that is too wet or too dry, which can cause the perkedel kentang to fall apart during frying. To ensure that your potatoes are cooked perfectly, follow these steps:

1. Peel and dice the potatoes into small, evenly sized pieces.
2. Place the diced potatoes in a pot of cold water and bring to a boil.
3. Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.
4. Drain the potatoes and let them cool slightly before mashing.

How to Cook the Potatoes Properly

To cook the potatoes properly:

1. Peel and dice the potatoes into small, evenly sized pieces.
2. Place the diced potatoes in a pot of cold water and bring to a boil.
3. Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.
4. Drain the potatoes and let them cool slightly before mashing.

3. Use the Right Proportions

The key to making perkedel kentang that holds together is to use the right proportions of ingredients. Too much moisture and not enough starch can cause the mixture to fall apart, while too much starch and not enough moisture can make the perkedel kentang too dry and crumbly. To get the right balance, follow these guidelines:

1. Use about 2-3 cups of mashed potatoes for every 1 pound of raw potatoes.
2. Add 1-2 eggs to the mixture to help bind it together.
3. Add 1/4-1/2 cup of breadcrumbs or flour to absorb excess moisture and add structure.
4. Add spices and seasonings to taste, such as salt, pepper, garlic powder, and chopped onions.

How to Use the Right Proportions

To use the right proportions:

1. Mash the cooked potatoes until they are smooth and free of lumps.
2. Add 1-2 beaten eggs to the mashed potatoes and mix well.
3. Gradually add 1/4-1/2 cup of breadcrumbs or flour to the mixture, stirring well after each addition.
4. Add spices and seasonings to taste, such as salt, pepper, garlic powder, and chopped onions.

4. Chill the Mixture Before Frying

One of the most important steps to making perkedel kentang that hold together is to chill the mixture before frying. Chilling helps the mixture to firm up and hold its shape, which makes it less likely to fall apart during frying. To chill the mixture, follow these steps:

1. Shape the mixture into small patties or balls.
2. Place the patties or balls on a baking sheet lined with parchment paper.
3. Cover the baking sheet with plastic wrap and place in the refrigerator for at least 30 minutes, or up to overnight.

How to Chill the Mixture Before Frying

To chill the mixture before frying:

1. Shape the mixture into small patties or balls.
2. Place the patties or balls on a baking sheet lined with parchment paper.
3. Cover the baking sheet with plastic wrap and place in the refrigerator for at least 30 minutes, or up to overnight.

5. Fry the Perkedel Kentang Properly

The final step to making perfect perkedel kentang is to fry them properly. Overcrowding the pan or frying them at the wrong temperature can cause the perkedel kentang to fall apart, so it’s important to follow these guidelines:

1. Heat about 1/4 inch of oil in a large skillet over medium-high heat.
2. Carefully place the chilled perkedel kentang in the hot oil, being careful not to overcrowd the pan.
3. Fry the perkedel kentang until they are golden brown on both sides, about 2-3 minutes per side.
4. Use a slotted spoon to remove the perkedel kentang from the pan and place them on a paper towel-lined plate to drain excess oil.

How to Fry the Perkedel Kentang Properly

To fry the perkedel kentang properly:

1. Heat about 1/4 inch of oil in a large skillet over medium-high heat.
2. Carefully place the chilled perkedel kentang in the hot oil, being careful not to overcrowd the pan.
3. Fry the perkedel kentang until they are golden brown on both sides, about 2-3 minutes per side.
4. Use a slotted spoon to remove the perkedel kentang from the pan and place them on a paper towel-lined plate to drain excess oil.

FAQ about Perkedel Kentang

That’s it, Sohib EditorOnline! I hope you found this article useful and informative. With these tips and tricks, you’ll be able to make perfect perkedel kentang every time. Happy cooking!

Cara Bikin Perkedel Kentang Agar Tidak Hancur