"Gromperekichelcher are arguably one of Luxembourg’s most beloved funfair and Christmas market snacks. The deep-fried potato cakes are usually served with an apple compote dip. Personally, I also enjoy them with a cheeky dollop of Luxembourg mustard". Anne.
Makes 4 – Prep 20’ + 10’ resting – Vegetarian
- 2 floury potatoes
- 1 onion
- 1 egg
- 2 tbsp flour
- ½ tsp salt
- 1 tbsp parsley, chopped
- Sunflower oil, for frying
- Apple compote, to serve
Peel the potatoes and onion, grate and put into a bowl. Add the egg, flour, salt and parsley, mix well and leave to rest for 30 minutes.
When the Gromperekichelcher are ready, stir the potato mix, as it will have gathered some water at the bottom of the bowl.
Pour some sunflower oil into a frying pan, so that the entire bottom of the pan is covered in oil. Heat the oil and test if the oil is hot enough by dropping a tiny bit of batter in – if it starts bubbling, you’re ready.
Divide the potato mix into 4 portions and form 4 Gromperekichelcher in the pan.
Fry on each side for about 2-3 minutes. Take out of the pan and put onto a plate lined with kitchen paper, to absorb some of the grease.
Sprinkle with a bit of salt and serve immediately with a dollop of apple compote.