Perkedel (Indonesian Potato Fritters)

Perkedel came to Indonesia through the Dutch, who brought their frikadellen, and Indonesians made them their own with fried shallots and nutmeg. They are the golden potato fritters that turn up beside soups, rice dishes, and soto all over the country. Humble as they look, they are the side dish everyone reaches for first, and the plate is always empty before the mains are done. They are also the side that makes a bowl of soup feel like a proper meal.

Crisp-edged puffs of creamy, buttery potato

Mashed potato is bound with egg, scented with nutmeg, and fried until the outside is golden and crackly while the inside stays soft and almost fluffy. The fried shallots add little pockets of savory crunch, and the nutmeg gives them a warm, faintly sweet perfume. They are gentle, homey, and irresistible — make extra, because they never last. Serve them warm with sambal or just a little salt — they do not need much.

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