Annielicious Food: Begedil (Deep Fried Potato Patt...

Okay, I get scolded for posting Soto Johor recipe without my Begedil recipe. Hahaha...

(Edited ) .. I just get to know that there is Begedil Johor. All thanks to Queenie for the alert. And I was told that the usual Begedil uses par-boiled or steamed potatoes method. While Johor version fried the potatoes before it is mashed. And I look at my Begedil... YES!!! I fried my potatoes before I mash em'! Johor version Begedil! Hahahaha... This is a coincidence. I did it totally without knowing. Now I can submit this to MFF Johor :)

I had been busy and I finally have some free time for a few days before my crazy schedule start again. So, okay... Begedil Recipe :)

Begedil is basically deep fried potato patty, usually eaten alongside with other Malaysian or Indonesian dishes like Mee Soto or Mee Rebus. or even with rice as part of the dish. Some like it with bits of browned minced beef, but I did mine without beef. It's up to you to add or omit whatever additional ingredients.

You can make these a day ahead, keep them chilled in the fridge, and then reheat them again in your oven or toaster. But with that aroma, I don't think so. I assure you, you'd want to start eating when they are straight off the frying pan!

Look at my golden stack! Hehe...

Okays. Cut short. Let's see the ingredients and start cooking. It's simple and easily available at supermart. But before you start cooking.... Let me tell you, this is not diet food.

Ingredient
(Source : Little Teowchew, with modification)

• 650g Potatoes, use slightly firmer ones. Brastagi is the best.
• 50g Shallots, sliced, fried
• 2 sprig Spring Onion
• 1 sprig Coriander leaves (optional)
• 1 tsp Salt, or more
• dashes of pepper
• 1 beaten egg

Method

1. Fry sliced shallots till golden brown. Set aside. Do not discard the shallot oil. Those are good stuffs.
2. Slice potatoes into thick slices, deep fry it until potato slices are cooked. Use chopstick to poke on it to test it's softness. 
3. Cut spring onions and coriander leaves.
4. Mash the fried potatoes. You don't have to 100% mash them. Leave some chunks (about 30% roughly mashed). It gives patties a nice bite.
5. Add fried shallots, spring onions and coriander leaves into the mashed potatoes. Mix well. 
6. Scoop some of the mashed potatoes and put them into the palm. Repeatedly press and make the patties compact. Roll them into balls and press it into thick patty form.
7. Heat up enough oil for deep frying - medium heat. 
8. Beat egg in a bowl.
9. Dip the begedil into beaten eggs, one at a time. And then fry the begedil till golden brown.
10. Drain the begedils of excess oil before serving.

I know. It's sinful. You don't have to remind me. But frying the potatoes slices (instead of steaming or boiling) adds more flavor to the and texture to the potatoes. For this part, I swear by it! But well, some people choose to go for the short cut method by par-boiling it. It's all about individual preference.

OMG.. Look at this! Loooook at this!!! Salivating? Hahahaha...

You want one?

Do read my  Mee Soto or Mee Rebus recipe if you are free :)