Entree: Luxembourg – Northern Culinary Region – Gromperekichelcher (Crispy fried potato pancakes seasoned with onion and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 8 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) starchy potatoes, peeled and finely grated
- 1 medium onion, about 4 oz (115 g), finely grated
- 1 large egg, beaten
- 3 tbsp (45 ml) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (about 0.282 to 0.353 oz (8–10 g))
- 1/4 tsp (1 g) baking powder (optional, for lighter texture)
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus more as needed
- Sour cream or applesauce for serving (optional)

Show original ingredient measurements

- 2 lb (907 g) starchy potatoes, peeled and finely grated
- 1 medium onion, about 4 oz (115 g), finely grated
- 1 large egg, beaten
- 3 tbsp (45 ml) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (about 8–10 g)
- 1/4 tsp (1 g) baking powder (optional, for lighter texture)
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus more as needed
- Sour cream or applesauce for serving (optional)

Instructions

1. After grating the potatoes, place them in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible; reserve the drained liquid and let it sit briefly so any starch settles, then pour off the clear liquid and stir a spoonful of the settled starch back into the potato mixture to help bind if desired.
2. In a large bowl combine the grated potatoes, grated onion, beaten egg, flour, salt, pepper, parsley, and baking powder if using; mix until evenly combined—mixture should hold together when pressed; if too wet, add up to 1 tbsp (8 g) more flour.
3. Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom about 1/8–1/4 inch (3–6 mm).
4. Form the potato mixture into patties about 3–4 in (7–10 cm) wide and 1/2 in (1–1.5 cm) thick; press gently to compact.
5. Fry the patties in batches, without overcrowding, until deep golden-brown and crisp, about 3–4 minutes per side; adjust heat as needed so they cook through without burning.
6. Transfer cooked gromperekichelcher to a paper towel-lined plate to drain and sprinkle lightly with salt.
7. Serve hot with sour cream or applesauce and a simple green salad or steamed vegetables for a traditional Luxembourgish meal.