Crispy potato pancakes served with applesauce or smoked salmon — Luxembourg's beloved comfort food.
Gromperekichelcher (potato pancakes) are the soul of Luxembourg's home cooking. Made from grated raw potatoes mixed with onion and eggs, then fried until golden and crispy, they're served as a main course or side. The traditional accompaniment is warm applesauce or smoked salmon with crème fraîche, reflecting Luxembourg's blend of hearty rural traditions and refined European tastes.
Serves 4
Grate the potatoes and immediately place in a clean kitchen towel. Squeeze out excess moisture over the sink.
In a bowl, combine drained potatoes, chopped onion, eggs, flour, salt, and pepper. Mix until well combined.
Heat oil in a large skillet over medium-high heat. Drop spoonfuls of batter and flatten with a spatula into thin pancakes. Fry 4-5 minutes per side until golden and crispy.
Transfer to paper towels to drain. Serve warm with applesauce, smoked salmon, or crème fraîche.
Squeeze potatoes dry immediately after grating to prevent oxidation and excess moisture.
Keep the oil temperature consistent for even browning.
Serve immediately for best crispiness.
Add grated cheese for a savory twist
Mix in fresh herbs like dill or parsley
Top with smoked trout instead of salmon
Best eaten fresh. Can be stored in the refrigerator for 2 days and reheated in a 180°C oven.
Gromperekichelcher has been a staple in Luxembourg for centuries, rooted in the country's agricultural heritage where potatoes were a primary crop. The dish reflects Luxembourg's position between German and French culinary traditions.
Raw potatoes oxidize quickly. Grate them just before cooking and squeeze out moisture immediately.
It's best fresh, but you can freeze the batter and fry later.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes