Hot Potato Fritters On A Cold, Cold Night

The last Saturday in November the Chastain family strolled into Luxembourg City’s old town center for the Christmas Fair. The night was clear and very cold, which seemed to accentuate the clarity of the Christmas lights strewn everywhere. Along with handmade decorations, Christmas gear of all kinds, and a live children’s brass band, were food booths. Asian noodles, mulled wines, grilled sausages, fresh oysters that seem to do very well in the below freezing air, and a tent with three dozen wineries pouring cremant samples. The longest lines, however, were for gromperekichelcher (aka Luxembourgish potato fritters). 

I wondered what the big deal was, since I had seen the same long lines during Schueberfouer (Sheep’s Fair), but hadn’t wanted to stand in them. This is a fair that has taken place every fall since 1340, when John the Blind, Count of Luxembourg and King of Bohemia, started it with the goal of establishing Luxembourg as an international trading center. 668 years later, it seems to have worked. 

So I finally stepped up to the (paper) plate and gave it a try. Boy howdy! Or as they say in Letzebuergish, “Yowzah!”. (Just kidding). The fritter was crispy like a hash brown on the outside, with an exterior of golden brown shredded potato. Inside, it was creamy and tender in texture, with delectable potato flavor. But there was also something else going on. Leeks? Parsley? Nobody was talking. 

Fortunately, I found a couple of Luxembourgish cookbooks, one of which had a recipe for gromperekichelcher. Culinary Luxembourg is a wonderful resource for those interested in exploring traditional Luxembourg cookery. Written by Georges Hausemer and Guy Hoffman, and published by Editions Guy Binsfield, it is full of beautiful photography, background about the people and country of Luxembourg, and most importantly, delicious recipes. It’s a worthwhile investment, and can be purchased at www.editionsguybinsfeld.lu.  

Gromperekichelcher

1 kg yellow or red potatoes

3 onions

2 shallots

Parsley (to taste)

4 to 6 eggs

2 tablespoons flour

Salt

Pepper

Oil for frying

Wash, peel and coarsely grate the potatoes. Put into a cloth and press out the liquid. Add to a mixing bowl. Chop the parsley, shallots and onions, and add to the potatoes. Add the beaten eggs. Salt and pepper to taste. Form into flat patties about 1/2 inch thick, and dust them with flour. Heat the oil in a pan until very hot. Fry the patties until golden brown on both sides. Serve hot.