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Gromperekichelcher
Luxembourg's funfair favorite: crisp grated-potato fritters with onion and parsley, fried golden and eaten with apple sauce.
Luxembourgish · easy · serves 4
prep 20 min · cook 20 min
~304 cal · 11g protein · 57g carbs · 4g fat · 8g fiber · 11g sugars · 1g sat fat (estimated, per serving)
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Gromperekichelcher, literally "little potato cakes," are one of Luxembourg's most beloved specialities, the smell of them frying inseparable from the Schueberfouer funfair, the National Day festivities and the Christmas markets. Grated potato is bound with onion, parsley, egg and a little flour, then fried in shallow oil until crisp and deep gold.
Rooted in the Grand Duchy's rural, farming past, they are eaten warm and hand-held, most traditionally with a spoonful of apple sauce and a sprinkle of salt. Simple as they are, they are fiercely loved, and every stall claims the crispest.
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Make it yours
✓ Naturally vegetarian and dairy-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
- 2 lb firm potatoes, grated
- 2 onions, finely grated
- 1 tbsp fresh parsley, chopped
- 3 eggs
- 2 tbsp all-purpose flour
- 1 pinch grated nutmeg
- to taste salt and pepper
- as needed sunflower oil, for frying
- 1 cup apple sauce, to serve
Instructions
- 1Grate the potatoes and squeeze them well in a cloth to remove as much liquid as possible.
- 2Mix the potato with the grated onion, parsley, eggs, flour, nutmeg, salt and pepper into a batter, adding a little more flour if too wet.✎ Chef’s noteWringing out the potato is the key to crisp, not soggy, fritters.
- 3Heat a generous layer of oil in a pan over medium heat.
- 4With wet hands, form flat patties and fry 3 to 4 minutes per side until golden and crisp.
- 5Drain on paper and serve hot with apple sauce and a sprinkle of salt.
Luxembourg funfair tradition.
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🌏 While it simmers, know your destination
📍
Luxembourg City. Luxembourg City feasts on judd mat gaardebounen, smoked pork collar with broad beans, treated as the national dish. Its kitchen borrows freely from France and Germany, in river fish, black pudding with apple, and quetsch plum tart.
🗺️
Luxembourg. Judd mat Gaardebounen is tied to one village, Gostingen, whose inhabitants are nicknamed Bounepatscherten, bean-madmen. The smoked pork collar is soaked, then simmered with leeks, carrots, celery and cloves, often with Moselle wine, and served with broad beans. The word judd has no settled etymology, though one theory derives it from the Spanish judia, meaning bean.
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Europe. A surprising amount of European cooking is under five hundred years old. Tomatoes, potatoes, peppers, maize, beans and chocolate all crossed from the Americas after 1492, and none of them was trusted quickly: the potato took most of the eighteenth century to be accepted as food rather than animal fodder across much of the north.
The story behind this dish is up top, worth a read while the pot works.
More from Luxembourg
Judd mat GaardebounenLuxembourg's national dish: smoked pork collar simmered tender and served with a creamy broad-bean stew.
Kachkéis (Luxembourg Cooked Cheese)Aged curd melted down on the stove with butter and caraway into a glossy, tangy spreadable cheese, poured out to set and eaten on bread with mustard.
BouneschluppA green bean soup with potato and smoked sausage, the national soup of Luxembourg.
Browse all Luxembourg recipes →
Good to know
Storing it: Fried food is best eaten fresh while crisp. Re-crisp leftovers in a hot oven or air fryer; the microwave makes them soft.
Make it a Luxembourg meal
QuetschentaartDessert
Similar dishes from around the world
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Klui-Klui (Beninese Peanut Sticks)Benin
Baya Kyaw (Burmese Split Pea Fritters)Myanmar
Empanadas de Viento (Ecuadorian Fried Cheese Empanadas)Ecuador
Turon (Filipino Caramelised Banana Rolls)Philippines
Cuisine
Diet
Frequently asked questions
What is Gromperekichelcher?
Luxembourg's funfair favorite: crisp grated-potato fritters with onion and parsley, fried golden and eaten with apple sauce.
Where does Gromperekichelcher come from?
Gromperekichelcher is a Luxembourgish dish from Luxembourg City, Luxembourg.
Can Gromperekichelcher be made vegan, gluten-free, or dairy-free?
This Gromperekichelcher recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Gromperekichelcher safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Gromperekichelcher take to make?
About 40 minutes total (20 minutes prep, 20 minutes cooking), serving 4.
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