Crispy on the outside, soft and savoury on the inside – “Gromperekichelcher” are a true street-food favourite in Luxembourg. These golden potato cakes, seasoned with onion and parsley, are especially popular at markets and fairs, where their irresistible smell fills the air. Served hot and fresh, they’re a perfect taste of local tradition in its most comforting form.
servings
- 1 kg potatoes
- 3 onions
- 2 shallots
- 60 g parsley
- 3 eggs
- 2 tbsp flour
- Salt
- Pepper
- Oil for frying
- Wash, peel and finely grate the potatoes. Wrap in a tea towel and squeeze well to remove excess liquid.
- Peel and finely chop the onions and shallots. Wash, dry and finely chop the parsley.
- Put the onions, shallots, parsley and eggs into a mixing bowl and mix well.
- Add the flour, stir thoroughly and season with salt and pepper.
- Heat oil generously in a cast-iron pan until hot. Place a tablespoon of potato mixture in the pan and press flat.
- Fry for about 3 minutes on each side until golden brown.
- Drain on kitchen paper and serve immediately.
