Perkedel Kenteng (Padang-Style Mashed Potato Fritters)

Step 1

Instructions

Step 2

Boil potatoes in a 4-qt. saucepan of salted water until tender, about 25 minutes. Drain and let potatoes cool slightly, then peel and return to pan; place over low heat. Mash until smooth; set aside. Pulse shallots in a small food processor into a coarse paste. Heat 1 tbsp. oil in a 10” skillet over medium heat. Add shallot paste; cook, stirring occasionally, until golden, 8–10 minutes, then stir into potato mixture along with nutmeg, egg yolks, salt, and pepper. Form potato mixture into thirty 1-oz. balls; shape into 2” long patties about ½” thick and let sit, uncovered, 10 minutes. Heat 2” canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Whisk remaining 3 eggs with salt and pepper in a bowl. Working in batches, dip patties in egg mixture and fry until golden and crisp, 1½–2 minutes. Using a slotted spoon, transfer fritters to paper towels to drain; season with salt.