Gromperekichelcher are arguably one of Luxembourg’s most beloved fun fair and Christmas market snacks. It’s the highlight of the annual ‘Schueberfouer’, a massive fun fair that pops up in the city for three weeks, with rollercosters, fun rides and lots of streetfood.
Gromperekichelcher are deep-fried potato cakes, made with onion, egg and parsley, and usually served with an apple compote dip. Personally, I also enjoy them with a cheeky dollop of Luxembourg mustard.
They’re really easy to make at home. If you don’t want to eat them straight from the pan (and finish cooking first), you can pop them in a hot oven while you fry the rest off. They are also suitable for freezing after frying. Just defrost them and fry them again in a pan with a bit of oil, or reheat them in a hot oven until crispy.
If you’re looking for more traditional Luxembourgish recipes, check out my book ‘Tastes of Luxembourg‘. There are also plenty of Luxembourg-inspired recipes (with a little twist) in my recipe archive.
When we lived in Luxembourg and went to the Fall Festival I was told that the pancakes were made with Tarragon and parsley. Was this incorrect or a bad translation?
Hi Dennis and Priscilla,
ah how nice you enjoyed the Gromperekichelcher here at the ‘Schueberfouer’ (the big fun fair you went to at the beginning of September, right?). Traditionally there’s no tarragon in them (tarragon is very rarely used in Luxembourgish food, it’s more prominent in French cooking). In my research I found that Gromperekichelcher are just made with parsley. But tarragon could be a nice addition, I might give it a go 🙂
Merry Christmas to you two!