Gromperekichelcher #EattheWorld

These tasty little potato pancakes are a delicious recipe to have on hand during the Lenten Season.

Join us as we travel to Luxembourg in our quest to Eat the World.......

Evelyne of CulturEatz invites us on the 10th of each month to travel to a new country in search of traditional foods.  This month we are visiting Luxembourg.

Luxembourg is a small, inland, country in Europe surrounded by France, Germany and Sweden.  It is filled with castles and beautiful countryside that encourages you to get out and hike it's wonderous glory.  The foods of Luxembourg are, as you might imagine, highly influenced by the countries surrounding it. 

I chose these potato pancakes that I'm sure are influenced by Germany and are very similar to the Polish Potato Pancakes that I make.

Check out all the wonderful Luxembourg dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Tara: Kniddelen (Luxembourgish Dumplings) 
• Radha: Gromperekichelcher 
• Sugarlovespices: Luxembourg Sweet Love Pretzels 
• Palatable Pastime: Chicken in Riesling 
• Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent) 
• Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup 
• Culinary Adventures with Camilla: Bou’neschlupp 
• Kitchen Frau: Stäerzelen (Buckwheat Dumplings) 
• A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes)
• Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato  Fritters
• Making Miracles: Coq Au Riesling

These potato pancakes from Luxembourg differ from the Polish Pancakes with the addition of garlic, nutmeg and parsley to the batter.  I loved those additions and the pancakes were a big hit when I served them for lunch to my husband's sister and niece who were visiting.  

I served them up topped with a Pork Stew as in this Hungarian Pancake recipe, using individual potato pancakes instead of one large.  My husband and his sister ate one topped with the stew and then had another couple topped with sugar....it's a Polish thing.  My niece tried it and said she would stick with sour cream for topping her potato pancakes.  I agree with her... she is only half Polish and I'm only Polish by marriage.

Many people also like topping their potato pancakes with Applesauce.  I still prefer sour cream but the applesauce is a great addition if you are serving these as a stand alone meatless entree.  

Potatoes, Meatless, Entrees, Side Dish,

Potatoes

Luxembourgian

Yield: 6 main course servings, 10 side dish servings

Author: Wendy Klik

Gromperekichelcher

These tasty little potato pancakes from Luxembourg are a delicious recipe to have on hand during the Lenten Season. They are also a wonderful side dish for your Easter dinner.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 3 lbs. potatoes, peeled
• 1 shallot
• 3 cloves garlic
• 1/4 c. flour
• 4 eggs
• Handful of fresh parsley, chopped
• salt and pepper to taste
• pinch of ground nutmeg
• canola oil for cooking

Instructions

1. Cut the potatoes into chunks and place into a food processor with the shallot and garlic.  Pulse until finely grated.
2. Pour into a bowl, add the eggs and flour.  Using clean hands combine the mixture until it all comes together.  Add the parsley, salt, pepper and nutmeg and mix again.
3. Heat about 1 Tablespoon of canola oil in a cast iron skillet.  Drop the batter into the hot oil, using about 1/4 cup for each pancake.  Cook until golden brown, flip and cook second side until crisp and brown. Put onto a plate and place in a warm oven while you cook the remaining pancakes.  
4. Serve warm with toppings of choice.  Recommended: sour cream, sugar, apple sauce, stew

Notes:

adapted from a recipe found on the Visit Luxembourg website.

Calories

309.16

Fat (grams)

5.95

Sat. Fat (grams)

1.32

Carbs (grams)

54.51

Fiber (grams)

5.72

Net carbs

48.79

Sugar (grams)

3.47

Protein (grams)

10.95

Sodium (milligrams)

125.77

Cholesterol (grams)

124.00

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