Begedil Recipe Air Fryer

Begedil is a Malay snack that I grew up with and like. What is there not to love about deep-fried potato patties? This kid-friendly dish is air fried, making it healthier, and includes minced beef.

Here’s a quick recipe. I hope you and your child enjoy it as much as I do!

Ingredients for begedil recipe air fryer

  • 1⁄2 kg potato, peeled, washed, and cut into circles
  • 1⁄2 cup fried shallots
  • 1 bunch of spring onion, chopped finely
  • egg, beaten, and used for coating purposes before deep drying (at least 2)
  • half bunch of cilantro, chopped finely
  • salt
  • white pepper
  • black pepper
  • enough oil (for frying)

Begedil recipe air fryer step-by-step instructions

  • Most people cook the potatoes in oil, then drain and mash them in a dry basin.
  • However, boiling is a healthy option that I have used several times. Either way, it works.
  • Mix in all of the chopped ingredients, including the shallots.
  • Season thoroughly and roll into medium-sized balls with your palms before flattening.
  • Begedil should be coated in beaten eggs and fried till gently browned.

Begedil recipe air fryer Nutritional information

  • Calories: 96.2
  • Sodium 7.5 mg
  • Dietary Fiber 2.8 g
  • Carbohydrate 21.8 g
  • Protein 2.5 g

Time and Serving

  • Total Time: 35 mins
  • Serving Size: 1 (91) g
  • Servings Per Recipe: 4

Frequently asked questions about begedil recipe air fryer

How do you deep fry begedil?

One egg, cracked and beaten with a fork in a separate small bowl Dip the begedil in the beaten egg and carefully set it in the heated oil. Deep-fry 2–3 begedil at a time for 5 minutes, or until golden brown. Place the deep-fried begedil on a paper towel-lined dish to drain excess oil.

How to cook beignets in an air fryer?

Air fryer beignets are golden brown and coated with powdered sugar as they cool on a rack. Preheat the air fryer to 370°F (185 degrees C). Nonstick cooking sprays a silicone egg-bite mold. In a large mixing basin, combine the flour, sugar, water, egg yolk, butter, baking powder, vanilla extract, and salt.

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I am Chef Harunur Rashid Azim. I inherited my family's love of cooking at a young age. I graduated from the Institute of Culinary Education in London, UK, with determination and passion to become a chef. Follow me on Twitter: @RashidIsChef, FB: Azim

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