Traditional Luxembourgish potato fritters, better known as Gromperekichelcher, are fragrant crispy fritters with a fluffy and creamy inside and typically served with apple compote.
What are Gromperekichelcher?
Gromperekichelcher are a Luxembourgish cuisine staple. These are deep fried potato fritters, made with onion, eggs, flour and parsley. Considered more of a snack than a proper meal. In fact, these gromperekichelcher are an extremely popular fun fair food. One can say that they are a yearly tradition at the Christmas markets and the ‘Schueberfouer’, which is a three-week long fun fair in Luxembourg City at the end of summer. At both events, you will have these little cute chalet type stands where they sell the traditional wursts (sausage), burgers, cotolettes and gromperekichelcher. One of the best parts of ordering these gromperekichelcher is that there is minimal communication, it’s like everyone knows the drill. Just specify the amount you want and then if you want the compote or not, that’s it! They usually will come in a tray of three average sized pieces. You can either share them or just enjoy these warm and sweet smelling fritters for yourself. Although, enjoying them at one of these events with some gluhwein or beer is definitely a fun experience, you can easily make them at home.
To make these potato fritters you only need a couple of ingredients, which I’m sure are already available in your pantry.
- Potatoes are the main ingredient here; I like to use large potatoes so that I have longer shredded pieces. However, any potato works.
- Onion give these fritters their signature flavour. Use a large white or brown onion. You can also substitute the onion with shallots for a sweeter allium taste.
- Parsley apart from giving that slight pop of colour, it adds to the aroma of the fritters and gives some freshness.
- Egg is used to bind everything together.
- Flour apart from helping combine everything, it gives structure to the fritter so that is doesn’t collapse.
- Nutmeg gives it a nice warm spiced nutty flavour.
- Salt to enhance the flavours.
Making these potato fritters
To make these fritters at home is relatively easy. You need to start by grating the potatoes and the onions. Place the shredded potatoes in a towel and squeeze as much as you can, this way you will remove most of the excess water present in the vegetable. Afterwards, simply combine everything until you get potato shreds covered with a batter like consistency. In a large frying pan, add enough oil to cover the base of the pan. With this method, we will be shallow frying the gromperekichelcher. However; traditionally they are deep-fried, which of course you can also do at home! Tip of caution, as this is a batter like consistency, if deep-frying be careful of any slashing of the oil. Cook each fritter for about 2-3 minutes on each side. When ready place on a paper towel lined plate, so that any extra oil is absorbed. Sprinkle plenty of salt on top. I like to use Maldon salt, for that extra bite and deeper flavour.
How to serve Gromperekichelcher?
These potato fritters can be simply enjoyed alone with a sprinkle of salt on top. Or else, traditionally they are served with an apple compote (sauce) pot on the side. The sweet and salty flavours go so well together. Although, I don’t mind eating them with this apple sauce, I’m not a big fan. I personally, prefer to enjoy the gromperekichelcher on their own, or else, with some Luxembourgish mustard. Lately, I have also seen people serving these potato fritters as a side for soup, which I still need to try, as that sounds delicious.
Gromperekichelcher – Luxembourgish potato fritters
- 500 g potatoes grated
- 1 large white onion grated
- 2 tbsp flour
- 1/2 tsp nutmeg
- 1 egg
- 1 tsp parsley chopped
- 1 tsp salt
- Peel and grate the potatoes and the onion. Place the potatoes in a cheesecloth and squeeze as much as you can of its water.
- To a bowl, add the squeezed potatoes, onion, parsley, egg, flour, nutmeg and salt. Combine well.
- Fill a large pan with a layer of neutral oil, so that the base of the pan is all covered, and heat. Once the oil is hot enough, you can start cooking the gromperekichelcher.
- Divide the mixture into 6 and place each fritter into the frying pan. Flatten them down to form the gromperekichelcher. Cook each fritter for about 2-3 minutes on each side.
- Prepare a plate lined with kitchen paper towels. Once the gromperekichelcher are ready, place on the plate so that the towels absorb any excess oil.
- Sprinkle the gromperekichelcher with salt and serve warm with applesauce.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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Domenique Bonnici says
Keep it up and we’ll done! Very interesting recipes!
Thank you for your comment! I truly appreciate it 🙂