Perkedel tahu, or deep fried tofu fritter, is a delicious snack made of mashed tofu. It’s a variation of the more common perkedel kentang, which is made of potatoes.
Perkedel is a European-influenced dish, and the word itself has been localized from the Danish “frikadeller” or German “frikadellen“. Generally, in Indonesia, a perkedel is anything that has been mashed, rolled into balls or patties, and deep-fried. Potatoes are most commonly used, and the potato perkedel is sold at virtually every Padang restaurant. However, any ingredient can technically be made into a perkedel.
This version uses firm tofu, which is the kind of tofu you generally get in Indonesia. The tofu is mashed, and mixed with other ingredients. Eggs and flour are used to bind it and hold its shape. Spices such as shallots, garlic, spring onions and coriander are added to give the tofu added flavour. These herbs and spices can be omitted if you enjoy the taste of plain tofu.
In spite of the pounding, mashing, and rolling, this dish isn’t all that complicated. The only really tricky bit is the rolling – you want to make sure each patty doesn’t fall apart the minute you put it in the frying pan. To make a neat patty, roll the mixture with your hands, then place it on a tablespoon and gently press it to make it more compact. Transfer directly from the spoon into the frying pan. Flick the spoon slightly before it touches the oil, to make sure the tofu mixture falls from the spoon.
Like the potato perkedel, this is a great snack! This one beats its potato-based cousin in that it’s protein-rich and therefore more nutritious. Perkedel tahu is addictive when enjoyed straight out of the pan – my mother ate about 6 in a row before lunch! It tastes best when eaten with either sambal kecap or fresh green chillies. You can also freeze them after rolling, and deep-fry them when you want to eat them.Print
Perkedel tahu is a patty made of deep fried mashed tofu and eggs, and is a variant of the more common perkedel kentang made of potatoes. A delicious, protein-rich snack.
- 450 g tofu (2 square blocks)
- 3 cloves garlic, peeled
- 6 large shallots, peeled
- 2 tbsp chopped coriander (optional)
- 2 tbsp chopped spring onions (optional)
- 2 eggs
- ½ tsp white pepper powder
- ½ tsp salt
- 2 tbsp wheat flour
- Oil for deep-frying
- Coarsely pound or blend the shallots, garlic, pepper, and salt. Set aside.
- Mash the tofu.
- Add a little water to the wheat flour to make a smooth, thick paste.
- In a large bowl, beat the eggs. Add the flour and stir.
- To the large bowl with eggs and flour, add the pounded paste from step 1, along with coriander and spring onions. Mix well.
- Add the mashed tofu. Mix well.
- Take a spoonful of the mix and place it on your palm. Roll into a ball, and use the spoon to help make it compact and evenly-shaped. Do this until the bowl is empty.
- Heat a generous quantity of oil in a wok or a pan, for deep frying. Once the oil is hot, add the balls one by one. Fry for 2-3 minutes each side, until golden brown.
- Serve with a serving of sambal kecap.
- Do not use silken tofu (usually used in Japanese and Chinese cuisine). This will make the whole fritter fall apart while frying.
Keywords: Common ingredients, non-spicy, eggs