Indonesian Fried Shrimp Fritters (Perkedel Udang)
Indonesian shrimp fritters, or Perkedel Udang, are easy to make and full of flavor. Shrimp, potato, garlic, and spices are fried into crispy patties. Serve as a snack or side dish.For a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs.
Ingredients
- 1 generous cup shrimpabout 9 oz, fresh or frozen
- 2 medium potatoesabout 12 oz
- 2 tbsp finely chopped onions
- 2 garlic clovesminced
- 2 tsp ground nutmeg
- 2 tbsp chopped celery or parsley leaves
- 1 large eggbeaten
- 1 cup (panko) breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- oil to fry
Instructions
-
Peel and boil the potatoes until tender. Drain, mash, and let them cool.
-
If using frozen shrimp, thaw completely and finely chop.
-
In a large bowl, combine mashed potatoes, shrimp, onions, garlic,
nutmeg, celery or parsley, salt, and pepper. Mix until evenly combined. -
Scoop the mixture with a heaping spoon and shape into small, even-sized patties.
-
Dip each patty into beaten egg, then coat with breadcrumbs.
-
Heat oil in a frying pan over medium heat. Fry the patties in batches, about 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan.
-
Avoid overcrowding the pan for even cooking. Remove the fritters and drain on paper towels.
-
Remove the fritters and drain on paper towels. Serve hot or cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F for 5-7 minutes to restore crispiness. Fritters can also be frozen for up to 1 month. Thaw in the fridge before reheating.
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/perkedel-udang-indonesian-shrimp-fritters/