Gromperekichelcher mat Apelkompott (Crispy Luxembourgish Shallot-Parsley Potato Fritters) – Authentic Luxembourg Recipe
The unmistakable aroma of Luxembourg’s Schueberfouer fair: lacy, golden potato-and-shallot cakes with tart apple sauce.
- Country of Origin
- 🇱🇺 Luxembourg (Western Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Coarsely grated waxy potatoes, Finely minced shallots, Homemade spiced apple compote, Lots of chopped flat-leaf parsley, Nutmeg
Ingredients for Gromperekichelcher mat Apelkompott (Crispy Luxembourgish Shallot-Parsley Potato Fritters) (4 Servings)
- 1.25 lbs (or 2.5 cups) coarsely grated waxy potatoes, prepped into bite-sized pieces
- 1.5 cups finely minced shallots, washed and trimmed
- 1 cup homemade spiced apple compote
- 1 medium onion and 3 cloves garlic, finely minced with lots of chopped flat-leaf parsley
- 1.5 tbsp traditional Luxembourg seasoning (nutmeg, eggs, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and lots of chopped flat-leaf parsley for 2–3 minutes until softened and fragrant.
- Add coarsely grated waxy potatoes and finely minced shallots along with nutmeg, eggs, sea salt, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with homemade spiced apple compote and serve straight from the skillet.