Entree: Luxembourg – National Cuisine – Gromperekichelcher (Potato pancakes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 small onion, finely grated (about 3 oz (85 g))
- 1 large egg, approx. 1.8 oz (50 g)
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- Vegetable oil for frying, about 1/2 cup (120 ml) per batch
- Applesauce for serving (optional)

Show original ingredient measurements

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1 large egg, approx. 1.8 oz (50 g)
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- Vegetable oil for frying, about 1/2 cup (120 ml) per batch
- Applesauce for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place grated potatoes in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible; reserve a little of the potato liquid if the mix seems dry. Transfer the drained potatoes to a bowl and mix in the grated onion, egg, flour, chopped parsley, salt and pepper until evenly combined.
2. Heat about 1/8–1/4 inch (3–6 mm) of vegetable oil in a heavy skillet over medium-high heat (use about 1/2 cup (120 ml) per batch). Drop heaping tablespoons of the potato mixture into the hot oil and flatten gently with a spatula to form patties. Fry 3–4 minutes per side, or until deep golden brown and crisp. Drain on paper towels and keep warm in a low oven if making multiple batches. Serve hot with applesauce if desired.

1. Place grated potatoes in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible; reserve a little of the potato liquid if the mix seems dry. Transfer the drained potatoes to a bowl and mix in the grated onion, egg, flour, chopped parsley, salt and pepper until evenly combined.
2. Heat about 1/8–1/4 inch (3–6 mm) of vegetable oil in a heavy skillet over medium-high heat (use about 1/2 cup / 120 ml per batch). Drop heaping tablespoons of the potato mixture into the hot oil and flatten gently with a spatula to form patties. Fry 3–4 minutes per side, or until deep golden brown and crisp. Drain on paper towels and keep warm in a low oven if making multiple batches. Serve hot with applesauce if desired.