Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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