Perkedel
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. 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.