Luxembourgish Potato Fritters (Gromperekichelcher)
Gromperekichelcher Say it: GROM-peh-ruh-KIKH-el-kher
Gromperekichelcher are crisp, golden potato fritters from Luxembourg, made from grated potatoes, onion, egg, flour, and parsley. They are sold at markets and fairs and also made at home, especially in autumn and winter. The outside fries to a lacy, crunchy crust while the inside stays tender and savory, with a gentle sweetness from the onion. They are best eaten hot, traditionally with applesauce or a simple green salad.
Luxembourgish Potato Fritters (Gromperekichelcher)
Gromperekichelcher
Pronounced GROM-peh-ruh-KIKH-el-kher
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the fritters
For frying
Method
Grate the potatoes on the coarse side of a box grater into a clean kitchen towel. Gather the towel and squeeze hard over the sink until the potatoes are very dry and little liquid remains.
In a large bowl, combine the grated potatoes, onion, eggs, flour, parsley, salt, and pepper. Mix until evenly combined, with no dry pockets of flour.
Pour enough of the oil into a large skillet to reach about 1/2 inch (1 cm) depth and heat over medium-high until it reaches 350°F (175°C).
For each fritter, drop about 2 tbsp (30 ml) of the potato mixture into the hot oil. Flatten slightly with the back of a spoon into a 3-inch (7 cm) round.
Fry 3 to 4 fritters at a time for 2 to 3 minutes per side, until deep golden and the edges are crisp. Turn once with a slotted spatula.
Drain the fritters on paper towels or a wire rack and keep warm while you fry the rest. Adjust the heat as needed so the oil stays steady and the fritters do not brown too fast.
Serve immediately, while the edges are still crisp.
Regional variants
Some cooks add a pinch of nutmeg or a little crumbled cooked bacon to the batter, while market stalls often make larger, thinner fritters. In Luxembourg they are commonly served with applesauce.
Cook's notes
- Squeeze the grated potatoes very dry; excess water is the main reason fritters turn soft instead of crisp.
- Keep the oil at about 350°F (175°C): too cool and the fritters absorb oil, too hot and they burn before the center cooks.
- Fry in small batches and drain well; these are at their best straight from the pan.
Serve with
Traditional applesauce or a simple green salad.
Make ahead and storage
The raw batter should be fried immediately. Cooked fritters keep in the refrigerator for up to 2 days and reheat well in a dry skillet or in an oven at 350°F (175°C).
