Entree: Luxembourg – Southern Culinary Region – Gromperekichelcher (Crispy Luxembourg-style potato fritters made from grated potatoes, onion, egg, 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 20 min

Cook 10 min

Total 30 min

Ingredients

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

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 medium onion, approx. 4 oz (115 g), finely grated
- 1 large egg, approx. 1 3/4 oz (50 g), beaten
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- 1/2 cup (120 ml) vegetable oil, lard, or clarified butter for frying (adjust as needed)
- Applesauce or lingonberry jam, for serving

Show original ingredient measurements

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 medium onion, approx. 4 oz (115 g), finely grated
- 1 large egg, approx. 50 g, beaten
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- 1/2 cup (120 ml) vegetable oil, lard, or clarified butter for frying (adjust as needed)
- Applesauce or lingonberry jam, for serving

Instructions

1. After grating the potatoes, place them in a clean kitchen towel and squeeze out as much liquid as possible. Reserve the potato liquid and let the starch settle; pour off excess water and return the starch to the mixture for extra binding if desired.
2. In a large bowl combine the squeezed grated potatoes, grated onion, beaten egg, flour, chopped parsley, salt, pepper, and nutmeg. Mix until a cohesive batter forms; it should hold together when pressed — add a little of the reserved potato starch or another tablespoon of flour if too loose.
3. Heat a heavy skillet over medium-high heat and add enough oil to cover the pan base. Drop heaping tablespoons of the potato mixture into the hot oil and flatten gently with a spatula into 3- to 4-inch (7–10 cm) patties.
4. Fry for 3–4 minutes per side, or until deep golden brown and crisp. Work in batches to avoid crowding; keep finished fritters warm on a rack or in a low oven.
5. Drain briefly on paper towels and serve immediately, traditionally with applesauce or lingonberry jam and optionally a simple green salad.