Mashed Potato Fritters (Indonesian Padang Perkedel Kenteng)

To make these crisp-crusted fritters popular at nasi padang meals, mashed potatoes blended with pan-fried shallots and freshly grated nutmeg are dipped in beaten egg before frying.

2 lb Yukon gold potatoes, scrubbed
kosher salt
12 small Asian shallots or 3 regular shallots, peeled
1 Tbsp. Canola oil
¾ tsp. nutmeg, freshly grated
2 large egg yolks
3 large eggs
black pepper, freshly ground

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°F.

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.

Makes about 27.