Seasonal delight

Gromperekichelcher are as iconic in Luxembourg as the Old Town and the Casemates, crispy, hearty, and full of tradition. Whether enjoyed at a weekly market, the Christmas market, or freshly made at home, these potato fritters are a beloved classic that brings generations together. They’re especially popular served hot and fresh, often with a spoonful of applesauce on the side.

Ingredients (8–10 Gromperekichelcher)

• 1 kg firm potatoes
• 1 large onion (finely grated)
• 2 eggs
• 2–3 tbsp flour or potato starch
• 1 bunch of parsley, finely chopped
• Salt & pepper
• Optional: nutmeg
• Rapeseed or sunflower oil for frying
• Optional for serving: applesauce

Preparation

Peel the potatoes.

Fnely grate the potatoes.

Then squeeze them well in a cloth.

Remove as much liquid as possible.

Finely grate the onion and add it to the potatoes in a large bowl.

Add the eggs, parsley, salt, pepper, and flour.
Mix well.

If the mixture is too wet, add a little more flour.

Heat a generous amount of oil in a pan over medium heat. Spoon portions of the mixture into the pan and flatten slightly.
Fry 3–4 minutes per side until golden and crispy.

Drain on kitchen paper and serve hot, traditionally with applesauce or simply on their own.

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