Gromperekichelcher is a traditional Luxembourgish dish, often considered a beloved street food in Luxembourg. The name “Gromperekichelcher” translates to “potato cakes” in Luxembourgish. These deep-fried, golden-brown fritters are typically made from shredded potatoes, flour, eggs, onions, parsley, and various seasonings. The mixture is shaped into patties or small cakes. They are then fried until crispy on the outside. The inside remains soft.
Our guest on Cooking with Milwaukee Community Leaders is Tom Barrett. Tom is a former US Congressman, Milwaukee Mayor, and US Ambassador to Luxembourg. He loved his time in Luxembourg and Milwaukee. Tom cooks Gromperekichelcher, which are Luxembourg Potato Pancakes, and serves them with Milwaukee sausages and brats.
You can also listen to the podcast version of this interview and cooking episode –
Here are the ingredients and Preparation of Gromperekichelcher:
Gromperekichelcher Ingredients:
- Potatoes: The main base of the dish, usually mashed and sometimes grated for a more textured result.
- Onions: Add flavor and depth to the dish.
- Eggs and Flour: Used to bind the mixture together and give structure to the fritters.
- Parsley: Commonly used for a fresh, herbaceous flavor.
- Spices: Salt, pepper, and sometimes nutmeg or other seasonings, which give the cakes their savory taste.
Gromperekichelcher Preparation:
- Use shredded potatoes for the easiest preparation.
- Mix in the chopped onions, parsley, eggs, and flour, along with the seasonings.
- Form the mixture into small, round cakes or patties.
- Fry the patties in hot oil until they are crispy and golden on the outside, and soft on the inside.
- Serve with applesauce
Serving the Gromperekichelcher:
Gromperekichelcher is commonly both a snack and street food, often at festivals, markets, or food stalls. It is usually enjoyed with a side of mustard or a dipping sauce, but it can also be eaten plain. The fritters are perfect for a quick, hearty snack, especially during colder months.
Cultural Significance of Gromperekichelcher:
In Luxembourg, Gromperekichelcher is particularly popular during the winter season, and especially at Christmas markets. They’re also a staple at local festivals, where vendors will fry them up in large batches.
They’re similar in some ways to potato pancakes found in other countries. But, Gromperekichelcher has its own distinct flavor and texture. This is due to its unique mix of ingredients and preparation style.
Why do you parboil sausages or brats?
Parboiling sausages (or brats) is a popular technique. It is especially useful when you want to partially cook them before finishing with another method, like grilling. You can also pan-fry or roast them after parboiling. The term “parboiling” means to partially cook something by boiling it briefly, and it’s especially common with sausages like bratwurst. Here’s why you choose to parboil sausages or brats:
1. Ensures Even Cooking
Sausages and brats are usually filled with a mix of meat, fat, and spices. They need to be cooked all the way through without burning or overcooking on the outside. Parboiling them first helps the inside get cooked. This prevents the outside from getting too charred or dried out when you finish them on the grill.
2. Reduces the Risk of Burst Casings
Sausages have natural casings that can burst if cooked too quickly over high heat. Parboiling sausages first allows the interior to cook more slowly.
3. Retains Moisture
By parboiling sausages, you’re allowing them to keep more moisture during the final cooking step. The water helps the sausage stay juicy inside. When you finish them on the grill, you’re left with a nice, plump sausage.
4. Adds Flavor
For brats (and other sausages), some people choose to parboil them in beer, broth, or water. They add aromatics like onions, garlic, or herbs to the liquid. This gives the sausages extra flavor, which makes them more delicious when you grill or sear them.
5. Prepares Them Faster
Parboiling sausages or brats is an excellent way to speed up the cooking process. By boiling them first, you reduce the time they need on the grill or in the pan. This helps you to get them browned and crispy on the outside in a shorter period. This is especially useful when cooking for a large crowd or if you want to prep sausages ahead of time.
6. Helps with Fat Rendering
Parboiling helps release some of the excess fat from the sausages, especially for fattier types like bratwurst. As the sausages boil, some of the fat renders out. This process leaves you with a less greasy finished product when you grill or pan-fry them.
How to Parboil Sausages or Brats:
- Bring a pot of water (or beer, broth, etc.) to a simmer.
- If you want extra flavor, use beer or a seasoned broth rather than just water. You can also add things like onions, garlic, herbs, or spices to the liquid.
- Add the sausages or brats to the pot.
- Carefully place the sausages into the simmering water or liquid. You want it to be simmering, not boiling vigorously, to prevent the sausages from bursting or becoming too tough.
- Simmer for about 10 minutes.
- Depending on the size and type of sausage, simmer them for around 10-15 minutes. They should be partially cooked but still raw inside.
- Finish on the grill or pan.
- After parboiling, move the sausages to the grill or into a hot pan. Sear or grill them until the outside is crispy and browned. Make sure the internal temperature reaches the safe zone, usually around 160°F/71°C for most sausages.
Gromperekichelcher Luxembourg potato pancakes
Materials
- 1 lb potatoes, grated
- 1 onion, grated
- 2 tbsp flour
- 1/2 tsp nutmeg
- 1 egg
- 2 tsp parsley chopped
- 1 tsp salt
- 1 cup oil
- Applesauce for serving
Instructions
- Peel and grate the potatoes and onion.
- Place the potatoes in cheesecloth and squeeze out as much water as possible.
- Add the squeezed potatoes, onion, parsley, egg, flour, nutmeg, and salt to a bowl. Combine well.
- Fill a large pan with neutral oil so that the base is covered, and heat
- Once the oil is hot enough, you can cook the gromperekichelcher
- Divide the mixture into 6 and place each fritter into the frying pan. Flatten them down to form the gromperekichelcher. Cook each fritter for about 2-3 minutes on each side.
- Prepare a plate lined with kitchen paper towels. Once the gromperekichelcher are ready, place them on the plate so that the towels absorb any excess oil.
- Sprinkle the gromperekichelcher with salt and serve warm with applesauce.
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Lots f fun with Tom Barrett, making food from Luxembourg and Milwaukee
Great post! I love the little pancakes.
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