Perkedel Tongkol / Tuna: A Savory Tuna and Potato Fritter
Perkedel, a beloved traditional Indonesian dish, can be made in countless variations, but one of the most delightful renditions involves tuna. This Perkedel Tongkol, or Tuna Fritters, combines creamy potatoes with flavorful tuna, creating a perfectly crispy exterior and a soft, savory center. Perfect for an appetizer, side dish, or a light snack, this recipe brings together familiar, comforting ingredients with an Indonesian twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large potatoes | 2.5 pieces |
| Canned tuna (or fresh, cooked tuna) | 1 ounce (about 28 grams) |
| Shallots (finely chopped) | 2 pieces |
| Garlic cloves (finely chopped) | 2 cloves |
| Ground black pepper | ½ teaspoon |
| Salt | 1 teaspoon |
| Eggs (for dipping) | 1 egg |
| Cooking oil (for frying) | Sufficient for deep frying |
Instructions
-
Prepare the Potatoes and Aromatics:
Begin by peeling the large potatoes and cutting them into small chunks. Boil or steam the potatoes until tender, then set them aside to cool slightly. While the potatoes are cooling, heat a little oil in a pan and lightly fry the shallots and garlic until fragrant and golden brown. Remove them from the pan and allow them to cool. -
-
Mash the Potatoes:
Once the potatoes have cooled, mash them together with the fried shallots, garlic, black pepper, and salt until smooth. The mixture should be slightly sticky but firm enough to hold its shape. This combination of potatoes and aromatics will serve as the base of your tuna fritters. -
Add the Tuna:
If using canned tuna, drain it well and add it to the mashed potato mixture. If using fresh tuna, fry it lightly until it’s about halfway cooked, then cool and flake it before adding it to the mash. Gently fold the tuna into the potato mixture, ensuring it is evenly distributed but not over-mixed. -
Shape the Fritters:
Once the mixture is well combined, shape the mixture into small patties, about the size of your palm. These should be compact enough to hold together during frying. -
Coat with Egg:
Beat the egg in a small bowl. Dip each patty into the egg wash, ensuring it is fully coated. This will help create a beautiful, golden-brown crust when fried. -
Fry the Fritters:
Heat enough oil in a frying pan to submerge the fritters halfway, and heat it over medium heat. Once the oil is hot, gently place each patty into the pan. Fry the fritters for 3-4 minutes on each side, or until they turn a crispy, golden-brown color. The inside should remain soft and flavorful. -
Drain and Serve:
Remove the fritters from the oil and place them on a paper towel to drain any excess oil. Serve warm as a delightful snack or appetizer, paired with a dipping sauce or fresh vegetables.
Notes
Perkedel Tongkol / Tuna is a versatile dish that can be enjoyed with a variety of side dishes or sauces. You could serve it with a tangy sambal or a sweet chili sauce for a more complex flavor profile. It’s a great dish for gatherings or simple family dinners, and it stores well in the fridge if you need to prepare it ahead of time.
Enjoy these crispy, savory tuna fritters with your loved ones!
