Potato fritters (perkedel)

Boiled potato mashed, egg-coated, fried — a cheap way to carry hidden protein.

Method

Boil/steam potato until soft, mash coarsely, mix fried shallot + scallion + salt + a little yolk.
Shape ±40 g patties, dip in beaten egg, fry 165–170 °C until golden.
Overly wet mix = falls apart when fried — add a little cornstarch if needed.

Quality & safety

The fritter is cooked before frying — frying is colour-finishing, not cooking. Serve ≤3 h; never store half-fried fritters.

Production scaling

Potato & egg linear ×N; oil f=0.85 (fritter absorption ~5%). Shape with two spoons or a scoop for uniformity — speed matters in big batches.