Gromperekichelcher recipe

Luxembourg market fritter of grated potato wrung dry, shot through with parsley and shallot, and deep-fried rather than pan-fried.

1 hour and 5 minutesmedium11 ingredients

Ingredients

• 500 g floury potatoes
• 1 bunch flat-leaf parsley
• 100 g onion
• 1 shallot
• 1 egg
• 60 g flour
• 1 tsp salt
• 1 tsp black pepper
• 1 pinch nutmeg
• 750 ml frying oil
• 200 g apple sauce

How to make Gromperekichelcher

1. Peel 60 g of floury potatoes and grate them finely.
2. Wrap the gratings in a clean cloth and wring them out hard over the sink until barely any liquid comes. Skip this and you get a soggy pancake, never a crisp fritter.
3. Grate 100 g of onion and 1 shallot, and chop 4 tablespoons of flat-leaf parsley.
4. Mix everything with 1 beaten egg, 60 g of flour, 1 teaspoon of salt, half a teaspoon of pepper and a pinch of grated nutmeg, then let the batter rest 30 minutes.
5. Heat 750 ml of oil to 170 °C in a deep pan. These are deep-fried, not fried in a film of oil.
6. Drop in spoonfuls and flatten them to thin discs about 8 cm across, three or four at a time so the oil stays hot.
7. Fry 4 to 5 minutes, turning once, until deep golden and crisp at the edges.
8. Drain on a rack rather than paper, salt at once, and serve straight away with apple sauce.

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