Gromperekichelcher

Ingredients

• Potatoes — floury variety1 kg
• Onions2
• Eggs2
• Flour60 g
• Parsley50 g
• Shallots2
• Oil for frying1 l
• Apple sauce — to serve250 g
• Salt and pepperto taste

Salt and spices grow more slowly than the rest: doubling a dish does not double the pepper.

Weight converts to ounces and volume to cups. Grams of flour are not turned into cups, because that depends on how tightly it is packed.

Method

1. 1

   Grate the potatoes, onions and shallots coarsely into one bowl.

   15 min

2. 2

   Wring the mixture out in a cloth, but not bone dry; a little moisture is needed.

   6 min

3. 3

   Mix in the eggs, flour, chopped parsley, salt and pepper.

   5 min

4. 4

   Heat the oil to 175 °C. Hotter, and the edges burn before the middle is hot.

   8 min

5. 5

   Drop the mixture in by the spoonful, flattened to half a centimetre, and fry three minutes a side.

   20 min

6. 6

   Drain on a rack, salt them and serve hot with apple sauce.

   4 min

About the dish

They differ from potato pancakes in having flour and egg in the batter and in being deep-fried rather than pan-fried. That makes them thicker and crisp all over rather than only at the edges.

Noticeably more parsley goes in than seems right. It is not for appearance: in the Luxembourgish version the herb reads on the palate alongside the onion.

They are eaten standing, from a paper bag, with apple sauce. Sweet against fried and salty is a settled pairing, and the markets offer nothing else.

Worth knowing

• — Drain them on a rack rather than paper. On paper the underside sweats and the crunch lasts a minute.
• — The batter darkens within ten minutes. Fry straight away, or add a spoon of lemon juice as you grate.
• — No more than three at a time: an overloaded pan loses temperature and the fritters soak up oil.

Nutrition

Per serving at the base yield, calculated from the ingredients rather than measured in a lab.

Calories

420 kcal

Protein

8 g

Fat

24 g

Carbs

44 g

More from Luxembourg

• Judd mat Gaardebounen — Smoked pork collar, soaked and boiled, with broad beans in a cream sauce. Luxembourg's national dish.