Ingredients with Measurements:
- 250g tempeh, grated
- 1 large potato, peeled and grated
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 green onions, thinly sliced
- 1 egg, beaten
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine grated tempeh, grated potato, minced garlic, minced shallot, and thinly sliced green onions.
2. Add beaten egg, all-purpose flour, salt, and black pepper to the bowl. Mix well until all ingredients are evenly combined.
3. Heat vegetable oil in a frying pan over medium heat.
4. Scoop a spoonful of the mixture and shape it into a small patty.
5. Fry the patties in the hot oil until golden brown on both sides, about 2-3 minutes per side.
6. Use a slotted spoon to remove the fritters from the oil and transfer them to a paper towel-lined plate to drain excess oil.
7. Repeat the process until all the mixture is used up.
8. Serve the perkedel tempe hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 fritters
Nutritional information:
Per serving (1 fritter):
Calories: 85
Fat: 5g
Carbohydrates: 7g
Protein: 3g
Sodium: 200mg
Substitutions for ingredients:
- Sweet potato can be used instead of regular potato.
- Cornstarch can be used instead of all-purpose flour.
Variations:
- Add chopped cilantro or parsley for extra flavor.
- Use different spices such as cumin or paprika for a different flavor profile.
Tips and tricks:
- Squeeze out excess water from the grated potato and tempeh to prevent the fritters from becoming too wet.
- Use a non-stick frying pan to prevent the fritters from sticking to the pan.
- Serve the fritters immediately after frying for the best texture.
Storage instructions:
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with sliced green onions and a sprinkle of paprika.
Garnishes:
Sliced green onions, chopped cilantro, or parsley.
Pairings:
Serve the fritters with sweet chili sauce, peanut sauce, or soy sauce.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a fresh salad.
Troubleshooting advice:
- If the fritters are too wet, add more flour to the mixture.
- If the fritters are falling apart, add another beaten egg to the mixture.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the fritters from absorbing too much oil.
- Use a slotted spoon to remove the fritters from the oil to prevent burns.
Food history:
Perkedel tempe is a traditional Indonesian snack made from tempeh, a fermented soybean cake that is a staple in Indonesian cuisine.
Flavor profiles:
Savory, crispy, and slightly nutty.
Serving suggestions:
Serve the perkedel tempe as an appetizer or snack.
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Region: Indonesian