Gromperekichelcher

Tailored to showcase the dishes that define Luxembourg's culinary heritage, the Tastes of Luxembourg series aims to bring Luxembourgish cuisine into the homes of the country's large expat community.

Each month, Anne cooks another Luxembourg classic in her kitchen. Anne will make a sweet Bretzel for Bretzelsonndeg, Gromperekichelcher during Schueberfouer season, and Boxemännchecher in December.

This month marks the long-awaited Schueberfouer season, and we're finally taking on Luxembourg's most famous and beloved dish: the Gromperekichelchen.

Ingredients

Makes 4

500g waxy potatoes
1 small onion
1 egg
2 tbsp flour
½ tsp salt
1 tbsp parsley, chopped
sunflower oil

For the apple chutney:

2 apples
1 small onion
1 tbsp sunflower oil
100g sugar
100ml white wine vinegar
½ tsp salt pepper

Instructions

Peel the potatoes and onion, grate and put them into a bowl. Add the egg, flour, salt, and parsley, mix well.

Pour some sunflower oil into a frying pan, so that the entire bottom of the pan is covered in oil. Heat the oil and test if the oil is hot enough by dropping a tiny bit of batter in – if it starts bubbling, you’re ready.

Divide the potato mix into five portions and form five Gromperekichelcher in the pan.

Fry on each side for about two to three minutes until deeply golden. Take out of the pan and put onto a plate lined with kitchen paper, to absorb some of the grease.

Sprinkle with a bit of salt and serve immediately with a dollop of apple compote or apple chutney.

For the apple chutney:

Cut open the apples, core, peel, and cut into 2cm cubes. Peel and finely chop the onion.

Fry the onion in oil with a pinch of salt for four minutes until soft.

Add the apples, sugar, vinegar, salt and a bit of pepper. Cover and cook for three minutes until the apple has softened.

Uncover and cook for another six minutes, stirring regularly, until the liquid has evaporated.

Take off the heat and mash with a potato masher. Set aside to cool.

© Anne Faber

Recipe by Anne's Kitchen.