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Gromperekichelcher

Name: Gromperekichelcher
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: luxembourgish
Ingredients: 800 g floury potatoes, peeled; 1 large onion, grated; 2 tbsp fresh flat-leaf parsley, finely chopped; 2 large eggs; 3 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp white pepper; sunflower oil for deep frying; apple sauce for serving (optional)

Crispy Luxembourgish potato fritters with onion and parsley — an irresistible street food staple sold at every Luxembourg fair and market.

Prep

15 min

Cook

20 min

Servings

Difficulty

Easy

★★★★★

4.7(823 ratings)

#potato fritters#street food#luxembourgish#fried#snack#fair food

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About This Recipe

Gromperekichelcher (from the Luxembourgish for 'little potato cakes') are the undisputed king of Luxembourg street food. These golden, lacey potato fritters — similar to latkes but distinctly Luxembourgish in their seasoning with onion and flat-leaf parsley — are sold by the bagful from enormous outdoor fryers at every Schueberfouer (the great Luxembourg City funfair), Christmas market, and village fête. The grated potato batter is seasoned simply but carefully, pressed into rough patties, and fried in hot fat until shatteringly crispy on the outside and tender within. They are eaten on the spot, often with apple sauce or simply as they are, piping hot from the fat.

Ingredients

Serves 4

800 gfloury potatoes, peeled
1 largeonion, grated
2 tbspfresh flat-leaf parsley, finely chopped
2 largeeggs
3 tbspall-purpose flour
1 tspsalt
0.5 tspwhite pepper
sunflower oilfor deep frying
apple saucefor serving (optional)

Instructions

1
Grate and drain
Coarsely grate the potatoes into a colander set over a bowl. Add the grated onion, toss with salt, and leave for 5 minutes. Squeeze out as much liquid as possible — this step is critical for crispy fritters.
2
Make the batter
Transfer squeezed potato and onion to a bowl. Add parsley, eggs, flour, and white pepper. Mix until combined. The mixture should be thick but scoopable.
3
Heat the oil
Heat 4–5 cm of sunflower oil in a deep pan to 175 °C (350 °F).
4
Fry in batches
Scoop heaped tablespoons of mixture and carefully lower into the oil, flattening slightly with the back of the spoon. Fry for 3–4 minutes per side until deep golden brown and cooked through. Do not overcrowd the pan.
5
Drain and serve
Drain on paper towels. Serve immediately with apple sauce or as they are.

Pro Tips

→
Squeezing out all possible moisture is the single most important step — wet mixture = soggy fritters.
→
Keep finished fritters warm in a 120 °C oven on a wire rack while you fry the remaining batches.
→
Adding a tablespoon of potato starch instead of one of flour gives an even crispier result.

Variations

•
Add a pinch of smoked paprika to the batter for extra flavor.
•
Top with sour cream and chives for a more substantial appetizer.

Storage

Best eaten immediately. If needed, reheat on a wire rack at 200 °C for 8 minutes to restore crispiness.

History & Origin

Gromperekichelcher have been sold at the Luxembourg Schueberfouer — one of Europe's oldest funfairs, established in 1340 — for generations. The recipe reflects Luxembourg's traditional reliance on the potato as a dietary staple from the 18th century onward.

Frequently Asked Questions

Which potato variety works best?

Floury varieties like King Edward, Maris Piper, or Russet give the best texture. Waxy potatoes produce a denser, less crispy fritter.

Can I bake them instead of frying?

You can — brush with oil and bake at 220 °C for 25 minutes, flipping halfway — but the result won't achieve the same crispiness as deep frying.

Nutrition Facts

Per serving (180g) · 4 servings total

Calories280kcal

Protein7g

Carbohydrates36g

Fat12g

Fiber3g

Protein7g

Carbs36g

Fat12g

Time Summary

Prep time15 min

Cook time20 min

Total time35 min

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About This Recipe

Instructions

Grate and drain

Coarsely grate the potatoes into a colander set over a bowl. Add the grated onion, toss with salt, and leave for 5 minutes. Squeeze out as much liquid as possible — this step is critical for crispy fritters.

Make the batter

Transfer squeezed potato and onion to a bowl. Add parsley, eggs, flour, and white pepper. Mix until combined. The mixture should be thick but scoopable.

Heat the oil

Heat 4–5 cm of sunflower oil in a deep pan to 175 °C (350 °F).

Fry in batches

Scoop heaped tablespoons of mixture and carefully lower into the oil, flattening slightly with the back of the spoon. Fry for 3–4 minutes per side until deep golden brown and cooked through. Do not overcrowd the pan.

Drain and serve

Drain on paper towels. Serve immediately with apple sauce or as they are.

Pro Tips

→

Squeezing out all possible moisture is the single most important step — wet mixture = soggy fritters.

→

Keep finished fritters warm in a 120 °C oven on a wire rack while you fry the remaining batches.

→

Adding a tablespoon of potato starch instead of one of flour gives an even crispier result.

Frequently Asked Questions

Which potato variety works best?

Floury varieties like King Edward, Maris Piper, or Russet give the best texture. Waxy potatoes produce a denser, less crispy fritter.

Can I bake them instead of frying?

You can — brush with oil and bake at 220 °C for 25 minutes, flipping halfway — but the result won't achieve the same crispiness as deep frying.