This cauliflower version of perkedel has a soft, coarsely mashed centre and a thin, golden-brown fried coating. Fried shallot and celery leaves add savoury flavour; sambal and lime keep every bite fresh.
Perkedel are Indonesian fritters often made with potato. Here, cauliflower takes its place: it’s a familiar adaptation, not a traditional regional classic. Its flavour is mild and slightly nutty, allowing the fried shallot, white pepper and celery leaves to come through. These fritters are meant as a light lunch, with sambal for heat and lime for a fresh, tart contrast.
For a firm texture, it’s important to cook the cauliflower until tender without making it watery. Steaming works well here: the florets absorb less moisture than when boiled. Let them air-dry for a few minutes after steaming, then mash them coarsely, not until smooth. A few small pieces add texture and keep the mixture from becoming too compact. If the cauliflower is still wet, let the mixture steam off briefly in a warm pan before adding the egg and rice flour.
First, gently cook the shallot until soft and golden; if left raw, its flavour would remain sharper, and the pieces wouldn’t cook along with the cauliflower. Celery leaves add a fresh, herby note. Use the leaves if possible and chop them finely. No celery leaves on hand? A small amount of finely chopped flat-leaf parsley will also work, though the flavour will be less pronounced. White pepper suits the mild mixture; black pepper is an alternative, but has a stronger flavour.
A little rice flour helps hold the mixture together without overpowering the soft cauliflower. Regular flour works too, but add it gradually: the mixture should be easy to shape and not feel dry. One egg mixed into the mixture binds the fritters; a second, beaten egg makes the thin coating that turns golden brown as they fry. Don’t make the fritters too thick, so the outside browns before the centre dries out.
Serve them straight from the pan, while the edges are crisp and the centre is still soft. Put out sambal and lime wedges so everyone can find their own balance of heat and tartness. A bowl of rice or a simple cucumber salad makes it a more substantial meal. Store leftovers covered in the fridge and use within two days; reheat them in a frying pan so the outside gets a little crisp again.
Steam the cauliflower florets for 10–12 minutes, until tender. They should be easy to press with a fork, but not falling apart. Let them air-dry for 5 minutes.
Heat 1 tablespoon of oil in a frying pan and cook the shallot over medium-low heat for 5–7 minutes, until soft and lightly golden. Remove the pan from the heat.
Coarsely mash the cauliflower in a large bowl. Stir in the fried shallot and, if the mixture is very moist, let it steam off for a few more minutes.
Stir 1 egg, the rice flour, celery leaves, salt and white pepper into the cauliflower. With damp hands, shape the mixture into about 10 small, flat fritters.
Beat the second egg in a shallow dish. Heat the remaining oil in a frying pan to a depth of about ½ cm. Dip the fritters in the egg one at a time and fry in batches for 3–4 minutes per side, until golden brown. Drain on paper towels.
Serve warm with sambal and lime wedges.
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